Lemon Soufflé with Warm Cider-Lemon Sauce from Lighter, Quicker, Better: Cooking for the Way We Eat
Citrus desserts are among the most refreshing ways to end a meal. This soufflé is made with just yolks and lemon as the base—no roux means lowering the fat, and no milk means that the lemon flavor...
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Cooking tools:
- Souffle dish
- Oven
- Refrigerator
Ingredients
- ½ recipe Warm Cider-Lemon Sauce (optional)
- Confectioners’ sugar, for dusting
- 2 large egg whites, at room temperature
- Grated zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 6 tablespoons granulated sugar
- 3 large eggs, at room temperature
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