Lemon souffle

What is it that takes you from casually thinking a certain recipe might be good—from dog-earing the page, or mentioning to the person sittin...

A step by step tutorial, with pictures, on how to make a gorgeous and tall Meyer lemon souffle.

A light and airy Meyer Lemon Soufflé is an impressive finish to a meal fit for company, but it's also a delicious wintry dessert to spoil yourself with. Meyer Lemon Soufflé Serves: Makes 6 to 8 servings Ingredients 2 tablespoons unsalted butter, melted ¾ cup granulated sugar, divided 4½ tablespoons all-purpose flour ⅛ teaspoon kosher

Lemon souffles are light, fluffy and easy to make the perfect. They are the individually portioned to be just the right amount of dessert! Made with the ideal amount of fresh lemon flavor, they're the perfect summer treat. #bestlemonsouffles #howtomakelemonsouffles #easysoufflerecipe #homemadesouffles #lemondessert

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, that means “to breathe” or “to puff”.” With the tastes of France being celebrated at the annual Franschhoek Bastille Festival, we share a recipe for a lemon and…

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An elegant citrus dessert made in individual ramekins

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

A special, light citrus dessert.