The Hot Lemon Soufflé

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People Eating The Hot Lemon Soufflé

Like the photos?  You'll LOVE the MOVIE!  See: Soufflé Parté at this link. Rated for General Audience.

The Critic's Review of The Hot Lemon Soufflé

It's "Two Thumbs Up" for this work of film art from the Critics, the Producer, the Cinamatographer,the Film Editorial Board and "Official" Taste Tester! [aka Jared]

The Sad Look When the Soufflé is All Finished...

And what do they say when the Soufflé's all gone? Quite honestly: It was a real Lemon... {treat}....

And now, revealed to you today only, at no extra charge is the Original, one and only, SECRET RECIPE as well! [Shhh!]

Hot Lemon Soufflé

One winter, when our youngest daughter was off at weekly evening Upward Basketball practices, the older two girls would always surprise us with a nicely prepared dinner. Normally, they would ask to invite a parishioner or friend to join us for these memorable meals. On one of these occasions, this soufflé was the impressive and delicious dessert they made and shared. This summer, they tried this recipe once again, while visiting dear friends up in the Ft. Worth area. It was again a big HIT, as can be seen in the said MOVIE linked above.

4 Eggs, Separated

1 C. Sugar, Divided

1 Lemon, Juice + Peel Zest

1/8 Tsp. Salt

Sifted Powdered Sugar

Creamy Valley Lemon Sauce

Lightly oil a 1 ½ Qt. Soufflé or other appropriate dish.  Sprinkle the insides with sugar. Cut aluminum foil long enough to fit around the soufflé dish.  Allow 1” of the foil to overlap; fold the foil lengthwise into thirds.  Lightly oil one side of the foil. Wrap the foil around the outside of the dish, allowing foil to extend 3: above the rim to form a collar. Secure the foil with freezer tape or string.  Then, beat egg yolks in a large mixing bowl until they re thick and lemon colored.  Gradually add in ½ C. of Sugar, plus the lemon juice and peel zest. Beat well, and then set this mixture aside. Beat egg whites, which have been warmed to room temperature until they are foamy and beginning to stiffen. Very gradually, add in the salt and remaining ½ C. of sugar.  Beat until the stiff peaks form. Fold egg whites into lemon and yolk mixture.  Spoon this gently into the prepared dish. Place the soufflé dish in a larger pan and fill it with hot water. Bake at 350 F. for 1 hour, until it is puffed and set.  Dust the top of the baked soufflé with powdered sugar. Spoon into individual serving dishes and top with Creamy Valley Lemon Sauce and, perhaps, a sprig of fresh mint. This recipe serves approximately 6.

Creamy Valley Lemon Sauce

This delicious lemon sauce is the perfect accompaniment to Lemon Soufflé, Ginger Bread or Ginger Pudding.  It is an excellent way to use those delightful Valley Lemons.

¼ C. Butter, Softened

1 C. White Sugar

½ C. Heavy Whipping Cream

2 Eggs, Beaten

2 Lemons, Juiced

2 Lemon’s Peel Zest

Cream the butter in top of a double boiler over hot water.  Gradually blend in the sugar, beating very well. Add the whipping cream, eggs, lemon juice and zest, and continue to beat well. Cook, stirring constantly until the mixture is smooth, glossy and has begun to thicken.  Serve the sauce warm.  Yield: 1 ½ Cups.