I made this for two reasons 1) I had an excess of lemons in my fridge and did not want them to go bad, 2) I wanted to make something light and summery for a brunch. One point to note that this is best served at home or if you are going to transport it make sure you take it in an icebox with a lot of ice packs. Once you get there pop it into the freezer.
This is a really simple souffle to make especially since there is absolutely no chance of collapse :-). The bowl I used was larger than I needed and so my souffle was not higher than the sides and I did not get the pretty souffley like edges. However it was a melt in your mouth dessert. I made a strawberry sauce to go along as I know some of my friends are not really lemon lovers. It did make a wonderful combination.
- 2 Lemons
- 4 eggs separated
- 5 oz granulated sugar plus 2 tbsp
- ½ pint heavy cream
- 3 heaping tbsp strawberry preserves
- ½ tbsp. water
I used a 2 pint soufflé dish so I did not need to tie a band of foil/greaseproof paper around my dish. If you have a smaller dish tie foil so that it stands about 2 inches higher than the rim of the dish.
Grate the rind of both lemons. Squeeze the juice of both the lemons and add to the rind. The juice I had from the lemons was a little more than a half cup (one of them was not very juicy).
Put the egg yolks and 2oz of sugar into a heat proof bowl. Place it over a pan of boiling water that is off the stove. Start whisking. At this point I should say that using an electric whisk is far easier. Beat until the yellows are pale and frothy. The yolks will also be quite thick and almost doubled in volume. Beat in the lemon juice. At this point the mixture is fairly liquid.
Beat the egg whites until they are frothy. Continue beating the whites adding the (3oz) of sugar one tablespoon at a time until all incorporated. You should get a shiny meringue. Do not overbeat or it will cause you to have dry whites.
Whip the cream and as it starts thickening add the 2 tbsp of sugar. Beat until they form soft peaks and you have a shiny meringue. Fold this into the egg yolk mixture in three batches. First batch to lighten the egg yolk mixture you can be brisk with this. Then fold the next third of the meringue until completely incorporated and then the last third very gently.
Now fold in the egg whites gently. Pour into soufflé dish and freeze until ready to server
For the strawberry sauce, put preservers and water in a pot and boil stirring until the preservers and water are incorporated.
When you are ready serve, take it out of the freezer decorate with mint and serve.