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Petite Lemon Souffles with Lemon Curd
1/4 cup flour
1 1/4 cups sugar
1/4 teaspoon salt
3 large eggs, separated
1 cup half and half
grated rind of 1 lemon
1/3 cup lemon juice, freshly squeezed
Preheat oven to 375 degrees F F. Stir together flour, sugar, and
salt in a mixing bowl. In a separate bowl, whisk egg yolks to blend;
whisk in half-and-half, lemon rind, and lemon juice to blend. Stir
in sugar mixture. In a third bowl, beat egg whites until soft peaks
form. Stir a spoonful of whites into batter to lighten it; fold in
remaining whites. Pour batter into 6 or 8 ungreased souffle dishes,
Charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling
almost full. Place souffles in a large baking dish containing about
1 inch of hot water. Bake in oven until souffles are set and top
is browned, 30 to 35 minutes.
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Lemon Souffle 03