Super-Lemony Soufflés

Name: Super-Lemony Soufflés
Yield: makes 6 servings
Ingredients: 3 tablespoons (25 g) all-purpose flour; 1/3 cup (65 g) plus 1 1/2 tablespoons sugar, plus more for sprinkling; Pinch of salt; 2/3 cup (160 ml) whole milk; 4 large eggs, separated; 2 tablespoons (1 ounce/30 g) unsalted or salted butter; Grated zest of 1 lemon, preferably organic; 1/4 cup (30 g) Soft-Candied Citrus Peel (page 253), made with lemons, chopped; 3 1/2 tablespoons (50 ml) plus 1 1/2 teaspoons freshly squeezed lemon juice

December 9, 2011

I think there are two types of people in this world: the lemon people and the chocolate people. This recipe is for the lemon people. But if you want to try to please both, you could add a scant 1/2 cup white chocolate chips to the soufflé base when folding in the egg whites.

Recipe notes

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