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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter six 3/4-cup ramekins; dust with sugar. | 2. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat. | 3. Add sugar and stir until mixture is opaque, about 2 minutes. | 4. Stir in lemon juice and lemon peel. | 5. Whisk in yolks. | 6. Cook over medium-low heat until mixture thickens and thermometer registers 180 F, whisking constantly, about 12 minutes (do not boil). | 7. Transfer mixture to large bowl and cool to room temperature, about 30 minutes. | 8. Position rack in center of oven and preheat to 400. | 9. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. | 10. Fold 1/4 of beaten egg whites into lemon mixture to lighten. | 11. Fold remaining beaten egg whites into lemon mixture. | 12. Divide souffle mixture among prepared ramekins. | 13. Place filled ramekins in large roasting pan. | 14. Fill pan with enough hot water to come halfway up sides of ramekins. | 15. Bake souffles until golden brown on top, about 14 minutes. | 16. Using tongs as aid, remove souffles from water and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
sugar	3/4	cup		604.485	151.197	0.0	0.0
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lemon	2 1/2	teaspoons	minced rind	3.2021	1.0291	0.1215	0.0331
egg	4		seperated	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.