Name: Meyer Lemon Soufflé
Cook time: 30 min
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 1 cup whole milk; 4 large eggs, separated, plus 2 additional large egg whites; 1/2 cup plus 2 tablespoons sugar plus additional for sprinkling; 1/2 teaspoon pure vanilla extract; 2 tablespoons cornstarch; 1 1/2 teaspoons finely grated Meyer lemon or other lemon zest; 1/3 cup fresh Meyer lemon or other lemon juice; 1/2 teaspoon salt; 1/2 teaspoon cream of tartar; a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper

Meyer Lemon Soufflé

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall." Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and get it on the table immediately for everyone to dig in.

Cooks' note:

Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered directly with parchment or wax paper.

Recipe notes

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Recipe notes

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