LEMON SOUFFLÉ
6 to 8 servings
Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold.
Melt in a medium saucepan over medium heat:
- 3 tablespoons unsalted butter
Whisk in until smooth:
- ¼ cup all-purpose flour
Cook, stirring, for 1 minute. Remove from the heat and stir in:
- 1 cup half-and-half
- ½ cup sugar
- Grated zest of 2 lemons
Return to the heat and bring just to a boil, whisking constantly. Remove from the heat. Whisk in a large bowl until slightly thickened:
- 5 large egg yolks (whites reserved)
Very gradually whisk in the cream mixture, then stir in:
- ⅓ cup strained lemon juice
Beat in another large bowl on medium speed until soft peaks form:
- 6 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 35 minutes. Serve at once with:
- Lemon Sabayon or Fresh Berry Coulis made with raspberries