Lemon Souffle

Lemon Soufflés

makes 5

2 tablespoons granulated sugar

2 cups lemon curd, divided use

2 tablespoons flour

1/8 teaspoon salt

4 egg whites, room temp

1/8 teaspoon cream of tarter

2 tablespoons powdered sugar

Preheat oven to 400º.  Lightly coat 5 lightly greased 4 ounce ramekins with granulated sugar, shaking excess out.  Place on a sheet pan.

Whisk together 1 cup of the lemon curd, flour and salt in a large bowl.  Beat egg whites with cream of tarter in an electric mixer for 1-2 minutes or until soft peaks form.  Gently fold one fourth of the egg whites into the curd mixture to lighten.  Using a rubber spatula, gently fold in remaining whites until just blended.  Pour gently into ramekins, filling to the top.  Run the tip of your finger around the edges of ramekin to wipe clean edges.  Bake for 10 minutes; reduce heat to 350º, and bake for 4 minutes longer or until soufflés rise and are set.  Center should be slightly loose when shaken.  Dust with powdered sugar and serve immediately with remaining lemon curd.

Quick Lemon Curd

makes 2 cups

1/2 cup softened butter

2 cups sugar

4 eggs

1 cup lemon juice

zest from 6 lemons (2 tablespoons)

Beat butter with sugar at medium speed until blended.  Add eggs, 1 at a time, beating until just blended.  Gradually add lemon juice, beating at low speed until just blended.  Stir in zest.  Mixture will look curdled.  Transfer to a microwave safe bowl.  Microwave for 5 minutes, stirring at 1 minute intervals.  Microwave 1-2 minutes longer or until mixture coats the back of a spoon and starts to mound slightly when stirred.  Chill until ready to use, covered, with plastic wrap touching surface.  Alternately you may also cook stovetop, cooking for 14-16 minutes whisking constantly.