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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Woman's Day dated March 3, 2009, this just satisfies my love of both raspberries AND lemon! This is right at the top of my schedule! Ingredients:
4 large eggs, yolks and whites separated, at room temperature |
8 tablespoons granulated sugar, divided |
1/4 cup all-purpose flour |
1 cup milk |
2 teaspoons lemon zest plus 1/3 cup lemon juice |
3 tablespoons confectioners' sugar plus extra for dusting |
1/2 pint fresh raspberries |
1/4 teaspoon cream of tartar |
Directions:
1. **You will need 6 ramekins OR custard cups, 3/4 to 1 cup capacity
2. Whisk egg yolks, 4 tablespoons granulated sugar and the flour in a medium saucepan until blended.
3. Heat milk in 2-cup glass measure in the microwave until it comes to a simmer.
4. Whisk hot milk in a thin stream into yolk mixture until smooth.
5. Cook over medium low heat, whisking slowly and constantly until mixture starts to bubble and thickens, about 5 minutes.
6. Scrape mixture into a large bowl.
7. Whisk in lemon zest and juice and 3 tablespoons confectioners' sugar until well blended.
8. Place a piece of plastic directly on the surface of the souffle base.
9. Cool to room temperature, about 30 minutes.
10. Heat oven to 400 degrees F.
11. Butter and coat ramekins with 2 tablespoons granulated sugar, making sure to tap out excess sugar.
12. Place ramekins on a rimmed baking sheet.
13. Add 6 to 8 raspberries to bottom of each ramekin.
14. Beat egg whites and cream of tartar in a large bowl with a mixer on medium speed until soft peaks form.
15. Gradually beat in remaining 2 tablespoons granulated sugar.
16. Continue to beat until stiff, glossy peaks form.
17. Stir 1/4 of the egg white mixture into yolk mixture to loosen.
18. Fold in remaining egg whites until just blended.
19. Spoon souffle mixture into prepared ramekins.
20. Level tops.
21. Bake 15 minutes OR until puffed and tops are lightly browned.
22. Dust with confectioners' sugar
23. Serve IMMEDIATELY.
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