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Ingredients
| granulated sugar: 2 Tbl |
| granulated sugar: 1/2 cup |
| cornstarch: 2 Tbl |
| lemon juice: 1/3 cup (fresh) |
| water: 1/3 cup |
| eggs: 4 (whites//large) |
| cream of tartar: 1/4 tsp |
Individual Lemon Souffles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350°F.
- Coat six 1-cup souffle dishes with cooking spray.
- Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
- In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water.
- Cook over medium heat, stirring constantly until boiling, thick and translucent (about 5 minutes).
- Transfer to mixing bowl and let cool to room temperature.
- Beat egg whites and cream of tartar until stiff. Fold into lemon base.
- Divide among souffle dishes and smooth tops.
- Set in a roasting pan and add hot water to come up halfway on sides of dishes.
- Bake 20 minutes. Serve immediately.