Lemon Souffle

I'm still enjoying Lemon, don't worry I'll have chocolate back next week. And this one is low calorie, almost sugar free so we might be able to call it a .... healthy dessert.

One of the things I love about my kids all being in school (besides the fact that they are getting an education) is, I get some me time every day. I know, during that me time, I'm supposed to be cleaning, doing laundry, running errands...haha, are you laughing yet? I know if my hubby reads this, the neighbors will be able to hear his laughter.

But I do have the time to sit back and enjoy a nice treat that the kids probably wouldn't like anyway. Well, they would probably like it but I really don't want to share it with them, how's that?

I fell in love with souffles a while back but I'd never made a dessert souffle. I know why I put it off. It's the whole kids thing. They want cake or cookies or bars or ice cream. Not some girlie dessert that looks all pretty and you don't gobble down with a tall glass of milk.

It was time, the perfect day, you can almost smell spring just around the corner. I'd already done some laundry and I had no intention of cleaning anyway. This souffle was so light and airy, just the right amount of lemon, a tiny bit sweet. It's one of those desserts that doesn't make you feel stuffed when you're done.

Lemon Souffle
adapted from Better Homes and Gardens
makes 4-5 servings depending on size of dish

6 tablespoons granulated sugar, divided
1/4 cup all purpose flour
2 teaspoons finely shredded lemon peel, optional
1/4 cup lemon juice
1 tablespoon butter, melted and cooled
2 egg yolks
1 cup milk
3 egg whites
powdered sugar for dusting

Preheat oven to 350 degrees, lightly spray ramkens or other single serving oven proof baking dishes with non stick spray. ( I used coffee cups)

In a small bowl whisk together egg yolks and milk. In a large wide bowl, combine 2 tablespoons sugar and flour, Whisk to combine. Add in butter, lemon juice and peel. Whisk till creamy and smooth. Add in egg mixture and stir till combined. Set aside.

In separate bowl, beat egg whites with a mixer until soft peaks begin to form. Gradually add in remaining sugar and beat until stiff peaks form. Add in about 1/4 of egg yolk mixture to egg whites and gently fold with a large spatula or spoon. Once combined, add egg white mixture back into the large bowl with the egg yolk mixture, gently folding until incorporated.

Spoon mixture into prepared dishes to 3/4 full. Place dishes in a 9 x 13 pan on rack in middle of oven. Add boiling water to pan to bring water to a depth of 1 inch (about 6 cups of water.) Bake for 35-40 minutes until tops are golden and spring back when lightly touched. Let cool for 5 minutes before serving. Dust with powdered sugar.

Need some more lemon ideas? 

Lemon Blueberry Pound Cake

Creamy Lemon-Lime Bars from Cooking on the Side

Classic Lemon Bars from Patty's Food

Lemon Crunch Cookies form Shugary Sweets

I'm sharing at some of these great parties.