Hot Lemon Souffles

1. 1

   Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan.

2. 2

   Add the grated lemon zest and bring the cream to a boil.

3. 3

   In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy.

4. 4

   Whisk in the cornstarch until well blended.

5. 5

   Temper the egg mixture with one third of the lemon cream.

6. 6

   Return the egg mixture to the saucepan.

7. 7

   Bring the mixture to a boil whisking constantly.

8. 8

   Remove from the heat when thickened and cover with plastic wrap.

9. 9

   Do not chill.

10. 10

    Whip the egg whites until foamy then add the remaining sugar gradually.

11. 11

    Whip the mixture until stiff but not dry.

12. 12

    Fold the whites into the hot lemon mixture in 3 additions.

13. 13

    To bake the souffles, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar.

14. 14

    Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim.

15. 15

    Bake immediately.

16. 16

    Bake at 375F (190C) until well puffed and lightly browned, about 20-25 minutes.

17. 17

    Do not touch the souffle to test doneness.

18. 18

    Sift powdered sugar over the top of the souffles and serve immediately.

* Per serving · 4 servings · Values may vary.