Food & Cooking Recipes Lemon Souffles with Warm Raspberry Sauce 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 2 tablespoons unsalted butter, plus more at room temperature for dishes ½ cup granulated sugar, plus more for dishes 8 large egg yolks, plus 10 large egg whites at room temperature 2 tablespoons all-purpose flour ¼ cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest 1 cup whole milk Confectioners' sugar, for dusting Warm Raspberry Sauce, for serving Directions Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees. Butter six 10-ounce souffle dishes, then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk until thick like a pudding, 3 to 4 minutes. Whisk in butter and lemon juice. Whisk whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Stir one-third of the whites into yolk mixture. Gently fold in remaining whites using a rubber spatula. Fill each souffle dish to the top; smooth. Run your thumb around edges to remove batter from rims. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar and serve immediately with raspberry sauce before souffles lose their height. Rate it Print