This recipe is a perfect light and sweet ending to any Mother’s Day brunch.
Serves 8 – 10
- 1 cup sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 2 tablespoons butter, melted
- 5 – 6 tablespoons fresh lemon juice
- Grated rind from 2 small lemons
- 3 egg yolks
- 1-1/2 cups whole milk
- 3 egg whites
- Fresh berries for garnish
To make the soufflé:
Preheat oven to 350°F degrees. Combine dry ingredients in a medium bowl. Add melted butter, lemon juice and rind. Blend with whisk. Add egg yolks and milk and beat with whisk until well blended.
Beat egg whites with a stand mixer fitted with a whisk attachment until stiff but not dry. Fold into lemon mixture delicately.
Pour into greased 1 1/2-quart soufflé dish. Set dish in pan with 1-inch hot water. Bake 1 hour. Serve hot. Garnish with berries.