Mother’s Day is next Sunday. If you are thinking about a gift for mom, this Meyer lemon souffle will sure impress her. When it comes to desserts, my mom prefers tangy than sweet or chocolatey. Therefore, I always think about making some kind of lemon desserts for mom on Mother’s Day. This souffle has definitely become one of my favorite lemon desserts. It is warm, fluffy, tangy and fragrant. Even though my mom is in Hong Kong and we are miles away from each other, I will make her this when we see each other next time. Happy Mother’s Day, mom!
Let’s talk about Meyer lemons. I have heard so much about Meyer lemons, but I never tried it until 2 weeks ago. I found a pack of Meyer lemons in Costco. After a week of exploring, I have tried at least 6 – 7 different recipes with Meyer lemons. When comparing Meyer lemon with lemon, I came to a conclusion that Meyer lemon is less acidic and it is more fragrant than a lemon. They are definitely great for desserts. The only problem is that they are seasonal and they are not easy to find all the time. I know that Meyer lemon season is coming to an end now. If you can find Meyer lemon, buy and try it. If you can’t, lemon will be fine as well.
Meyer Lemon Souffle (Adapted from Bon Appetit Desserts & The Little Ferraro Kitchen)
– 2 large eggs (separated), plus 2 large egg whites
– ½ cup milk
– zest of 1 Meyer lemon or lemon
– 3 tablespoons Meyer lemon juice or 2 tablespoons lemon juice
– ¼ cup sugar, plus more for ramekins
– 1½ tablespoon cornstarch
– 1/8 teaspoon kosher salt
– ½ tablespoon unsalted butter (cut into small cubes), plus more for ramekins
– ½ teaspoon vanilla extract
– ¼ teaspoon cream of tartar
– 1/8 cup powdered sugar, plus ½ teaspoon for decoration
- Preheat the oven to 400˚F.
- Butter 2 1-cup ramekins and coat with sugar. Set aside.
- In a small saucepan, combine the sugar (not the powdered sugar) and meyer lemon zest. Whisk in the cornstarch and salt. Stir in the milk and egg yolks. Bring the mixture to a boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer the mixture to a large bowl. Whisk in butter, vanilla extract and Meyer lemon juice. Mix until smooth.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat 4 egg whites on medium speed until it starts to get foamy. Add cream of tartar and continue whisking. When it has reached the soft peak, add the powdered sugar slowly. Whisk until stiff peaks form.
- Mix ¼ of the egg whites to the warm Meyer lemon mixture to loosen up. Fold in the rest of the whites gently. Spoon the mixture into the prepared ramekins. Fill to the top.
- Place the ramekins on a baking sheet. Transfer them to the oven. Turn the oven down to 375˚F. Bake until puffed, set, and golden around edges, about 16 – 18 minutes. No peeking. When souffles are ready, top with powdered sugar and serve immediately.
- If you can’t find Meyer lemons, lemons will work perfectly too.
- Before starting with egg whites, make sure you have a clean and dry mixing bowl. And make sure your egg whites do not contain any egg yolk. If there is anything in the egg whites, it will keep the egg whites from expanding.
- You can prepare the soufflé ahead. When finished placing the mixture into the ramekins, chill them in the fridge for up to 4 hours ahead. Bake them when ready.