Meyer Lemon Soufflé
Posted by: jack Wed, 23 Feb 2005, at 11:26 a.m.
From Nancy Olson, pastry chef at Django.
1/2 cup sugar, divided usage
3 tablespoons cornstarch
Zest of 2 Meyer lemons
3/4 cup milk
1/4 cup Meyer lemon juice, strained
6 eggs, separated
3 tablespoons butter
Pinch of salt
1/4 teaspoon cream of tartar
1 Meyer lemon, segmented and cut into 1/2-inch pieces
In saucepan, whisk together 6 tablespoons sugar with the cornstarch and lemon
zest. Gradually whisk in the milk. Cook over low heat, stirring constantly, just
until it begins to boil. Add the Meyer lemon juice and cook for 1 minute.
Remove from the heat and whisk in the egg yolks. Allow to cool with a plastic
film on top. (You may do this up to a day ahead, and store the mixture in the
refrigerator. Bring to room temperature before using.)
To make the soufflés: Preheat the oven to 375 degrees. Generously butter six
3/4-cup ramekins. Coat with sugar.
In bowl of electric mixer, combine egg whites, salt, and cream of tartar. Whip
on medium speed until it starts to develop very soft peaks. Gradually add the
remaining sugar and whip the whites to soft peaks. Don't be tempted to whip on
high speed, and don't allow the peaks to get very stiff.
Whisk 1/3 of the egg white mixture into custard mix. Fold in pieces of Meyer
lemon. Gently fold in remaining egg white mixture. Spoon or pipe the mix into
the prepared ramekins. Place on a sheet tray to allow for easy removal from the
oven. Bake for about 15 to 20 minutes. Serve immediately.