Table of Contents
Whipped egg whites make this sweet lemon souffle dessert light as air. Serve this lemon dessert recipe with a little powdered sugar on top for a light and delicious treat. Preheat oven to 350°F. Lightly coat a 1-quart soufflé dish with cooking spray; set aside. In a large bowl combine 2 tablespoons of the granulated sugar and the flour.
Preheat oven to 350°F. Lightly coat a 1-quart soufflé dish with cooking spray; set aside. In a large bowl combine 2 tablespoons of the granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and milk.
Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest. In a mixer, beat egg whites until peaks are stiff.
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