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Author Notes: Lemon desserts are very popular with my family, and this soufflé has it all: a fluffy light meringue that tops a velvety lemon curd (feel free to adjust the amount of lemon zest and juice for your preferred level of citrusy zing). The bottom will be quite liquidy when just cooked, but never fear–it will thicken up as the soufflé cools. —Girl Farm Kitchen
cup cold water
tablespoons butter, melted
teaspoon cardamom, freshly ground
- Preheat the oven to 325 degrees. In a large mixing bowl, combine the flour, sugar and lemon zest. Stir in the water and milk. Separate the eggs and beat the yolks until thick, then add to the flour mixture with the melted butter and the juice of your zested lemons. Slice open the vanilla bean and scrape into the batter, then add the freshly ground cardamom.
- Beat the whites until they are just firm enough to hold a peak, then fold gently into soufflé batter until combined. Pour batter into a large ceramic dish (circular or rectangular), then stand dish in a pan filled with an inch or so of hot water. Bake for about 45 minutes, or until top is puffed and golden and bottom is still custardy. Serve warm.