Sunday, January 6, 2013

Hot Lemon Curd Soufflés for #SundaySupper



Time again for a few confessions.  The first one is that I own and use an old lady pullcart.  I got it for Christmas and I couldn’t have been happier.  (See below for evidence!)  And bless my daughters for giving it to me, despite their mortification when I use it!  You know what I’m talking about, right?  It's kind with wheels that old ladies use to do their shopping in the city when they are on foot.  Trundling around ahead of you, in their scratchy cardigans, even in the summer, and impeding your passage when they stop to talk to other old ladies about the weather?  That’s me, except I just have the cart, and mine is flowered, not plaid, and I tend to walk at a reasonable clip.

Happy camper Christmas Day!

After all, and this is the second confession, I use mine to scoot between charity shops, looking for used cookbooks while I am visiting the Channel Island of Jersey.  (Which happens as often as I can get there!)  And if I get to the shops before you, I am going to buy ALL the good cookbooks.   Which are very heavy.  Which is where the cart comes in.  It's a necessity, folks, as well as a fashion accessory.  Among the treasures I found on a trip a number of years ago, was the whole How To Cook series, books One – Three, by Delia Smith.  Score!  Which brings me to confession number three:  I have a lot of cookbooks.  When I get a new one, I go through it, carefully bookmarking all the recipes I want to try first.  The problem is that I often get several new ones at a time, and I don’t get around to making all the things I want to make before yet another new cookbook arrives and the old bookmarks get sadly curly and mashed as the cookbook is put into the shelf and, while not exactly forgotten, it’s no longer on the front burner, so to speak.  Can anybody relate?


This week I am delighted to join Sunday Supper, a fabulous group of bloggers dedicated to getting everyone around the family table once more.  The current theme is all about trying something new, something that’s been on your bucket list but that you have yet to tackle.  These Hot Lemon Curd Soufflés were bookmarked at least five years ago so they totally qualify!  And now I am kicking myself for waiting so long.  Because they were delicious.  And easy.

Ingredients
3 large eggs
1 medium lemon
1/4 cup or 50g golden caster sugar
Plus 2 1/2 teaspoons golden caster sugar (White sugar can be substituted for both.)
2/3 cup or 155ml room temperature lemon curd (Store-bought or half of this recipe here http://www.foodlustpeoplelove.com/2013/01/quick-lemon-curd.html – eat the other half with a spoon!)
Butter for greasing your four ramekins

Optional for serving: a sprinkle of powdered or icing sugar

Method
Lightly butter your four ramekins and preheat your oven to 325°F or 170°C.
Separate your eggs and put the whites in a large clean, dry, grease-free bowl.  Put your yolks in a medium-size bowl.

Grate your lemon zest and juice your lemon.  Set aside.  You will need two tablespoons of the juice.  I used a zester for my lemon and the pieces were too big.  You definitely want to use a small grater or Microplane, if you have one.

Using either an electric mixer or a balloon whisk, beat the whites until stiff peaks form.  You’ll get much stiffer peaks with an electric mixer but mine is out of commission right now.  I was surprised by how quickly I was able to get stiff peaks with just a balloon whisk so if that’s all you have, don’t be discouraged.



Now add the 2 1/2 teaspoons of sugar to the whites and beat again.



To the yolk bowl, add the grated lemon zest and two tablespoons of juice, along with the remaining sugar and mix them together thoroughly.

See that zest?  Way too big. Another reminder to use a grater. 


Fold a good spoonful of the fluffy whites into the yolk mixture to loosen it.



Add the yolk mixture to the whites and gently, very gently, fold it in so that as much air and fluffiness as possible remains.




Divide your lemon curd between the buttered ramekins.


Place the ramekins on a cookie sheet or baking pan.  Spoon the mixture on top of the lemon curd and run your finger around the inside edge of each to clean it a little, if necessary.


Bake in your preheated oven for 15 – 20 minutes or until the tops are golden.  Allow the hot curd to cool for a few minutes, then sprinkle with a little powdered sugar, if desired.  Place the whole hot ramekin on a small saucer to serve.


These will sink a little bit as time goes on but will still taste delicious and light, if not served immediately.


Enjoy!



Join us this Sunday at 7 p.m. U.S. Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.


This Week’s Sunday Supper Recipes:


Sunday Supper Specialty Breads:
Sunday Supper Main Dishes:
Sunday Supper Desserts and Snacks:

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50 comments:

  1. I know exactly what you mean about bookmarking recipes that then wait for a long time! But I have a strict cookbook policy now: one in means one out. I got two new ones for Christmas and that sadly meant I had to pick two to pass on. You are lucky to be still collecting more! Your lemon curd soufflés look beautiful.

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  2. Oh, Sarah! Thank you for your kind words, but you made my heart stop just thinking about that! I have given some away when I realized that they weren't really my thing and I have gotten more selective about what I buy now, but it would be really hard to think of giving away a favorite when I want a new book. What is your policy on Kindle cookbooks? In addition to Christmas gifts, I recently bought Tamar Adler's "An Everlasting Meal," on Kindle and I completely agree with your review. Her prose about food is poetic magic.

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  3. Your lemon curd souffles are lovely, Stacy. Bravo for choosing a Delia recipe. Delia truly is British royalty in the realm of cooking and baking. It appears you have served up her recipe with perfection.


    P.s I was a Harriet the Spy fan, too. Also, I grew up in Tokyo for 17 years and have been in California for many years now. But my brother has lived in some of the fascinating places listed in your bio. The ex-pat life zings up the adventure in life, yes? Anyway, so glad you're a part of the #SundaySupper club =)

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  4. The only thing I hate about computers is that I now have just as many recipes bookmarked on my desktop as I do in my cookbooks and recipe binder. One of my '101 things in 1001 days' goals is to try one new recipe per week, consistently, for at least 8 weeks in a row. Of course, MrL and I are on post-holiday diets at the moment, so the souffles will have to go into the 'bookmarked' folder....sigh.

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  5. Alright, this post resonates with me on so many levels:
    1. I have had an old lady pullcart since I was in my early 30's.
    2. I'm obsessed with collecting cookbooks and cooking magazines - old and new alike. If I cooked 10 recipes a day for the rest of my life? I'd still never get through them all.
    3. I have not made soufflés. (Pathetic.) But it's on my to-do list for 2013. Hot lemon CURD? What could be better?

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  6. Paula @ Vintage KitchenJanuary 6, 2013 at 7:41 AM

    Oh my, lemon curd in a souffle, it sounds great! I could bring my own spoon if you prepare these, they look wonderful!

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  7. I don't have a pullcart. Not necessary here since you have to drive everywhere to shop. I can just put the purchases in the trunk between stores. If I lived in a walking city I'm sure I would have one cause carrying around the bags would get old really quick.
    I still have both lemon curd and souffle on my bucket list. Your souffles are so pretty. Perhaps I'll make them one day so I can cross off two things on my list.

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  8. You are brave for tackling a souffle! I am still scared. I love the idea of a lemon curd one...I actually have a jar of lemon curd someone gifted me...and I have no clue what to make with it! Adding this to the list...

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  9. Come to NYC all us younguns use the "old lady carts" for laundry! It's the only way to do it! p.s. I want this souffle!

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  10. I always knew I liked you, Rachael, from the very beginning! I've made the lemon curd recipe that is part of this soufflé but I have been avoiding the whole deal because I was afeared. Turns out it wasn't scary at all.

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  11. Thank you, Kim! I was introduced to Delia by a Scottish friend back in the 1990s and I have loved her ever since. The expat life is indeed an adventure and as a third culture kid I am sure you have many experiences that rival my own. Thanks for the warm welcome as well!

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  12. Oh, my goodness, Carolyne! Don't even go there! I have a whole bookmark folder called Recipes too. And lately I have taken to using Pinterest to pin on a board called Recipes to Try. Have a look at the post in the link above by The Meltaways. Pam and her husband are on a weight-loss journey and you might be able to make quite a few of those.

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  13. I'll even lend you a spoon, Paula! Thanks for your kind words!

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  14. Oh, I can SO relate - I love those carts! And your souffles are just calling my name - they look so light and lovely. :)

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  15. A two-fer would be good, Renee! I must admit that I only use the cart when I am on Jersey but it sure does lighten the load.

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  16. That's why it was on my bucket list, Katie! I have been avoiding it all these years. But it really was easy. Lemon curd is great for filling little pre-baked pie tarts too, or use it as a filling in the middle of a Bundt cake. Or you can make these souffle's as well! Really, you can!

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  17. These are so cute! I am not good at souffles so I am simply drooling over yours. I also really love your cart! So cute!

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  18. Thanks for the words of support, Susan! I've tried to buy carts for my daughters who live in Providence where they have a mile-long walk to the grocery store but they'd rather stretch their arms with heavy bags than be seen pulling a cart. Can't wait to tell them that they aren't old lady carts, but laundry carts, in NYC!

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  19. Aren't they handy?! Thank you for your kind words!

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  20. These are somehow more forgiving that other soufflés, Nicole, or at least that's what Delia says in the recipe info. They are the only ones I've ever made so I can't compare but I can say they were easy. I love my cart too! Thank you! Who doesn't love a tulip or two?

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  21. Welcome to Sunday Supper! I joined a few weeks ago and it's such a wonderful group of bloggers! Also, these lemon curd souffles. We need to talk about them. Seriously. I'm a little nervous to try souffles, but I'm a lemon fiend, so clearly, I need to bookmark these (but not wait five years to make them!)

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  22. What lovely little souffles those are, I have only ever made savory ones, I will have to do something to change that starting here!!!

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  23. This looks fab and love the step by step instructions ! Beautiful.

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  24. Im jumping up and down shouting me! me! when you asked who all relates to the million cookbooks haha love the look of your souffles since I know how hard it is to get a picture without it falling down. Plus you said lemon curd. I'm in love.

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  25. This looks fantastic! Such a lovely recipe using your wonderful lemon curd!

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  26. Thank you, Tara! Savory is next on my list! The same book has a bookmark of equal age for a blue cheese soufflé that I can't wait to try now.

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  27. Thank you for the welcome, Kelly! I have been hearing such wonderful things about the group for so long that I was delighted when Isabel invited me. Let's talk about the soufflés! I tell you, they were dead easy and would have been even flufflier (That's a word, right? Spellcheck does not agree.) if I didn't beat them by hand. But even with balloon whisk they turned out light and lovely. Try them!

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  28. Thank you, Sunithi! I try not to overwhelm with too many photos but lots of folks seem to like the almost step-by-step approach.

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  29. They didn't sink all that much, even hours after, Carla, because, of course, I made them early enough to have light for photos and the family didn't get to eat them until after dinner. :) I should have taken one photo for comparison then. I suspect there are a lot of us out there with a cookbook addiction. Good to know I am in good company!

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  30. Thanks, Kelli! Have you made yours for your scones and doughnuts yet?

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  31. Amazing! I've always wanted to make lemon curd too!

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  32. YUM! I know I would absolutely devour this souffle!

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  33. You whipped by HAND? Holy crow you're strong

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  34. I did today!! I did a fabulous job too - if I do say so myself. I ate WAY too much of it and didn't have room for any dinner but that's fine. :) I'm going to make some more and make some small fried pies with it!!

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  35. Ha! You make the old lady cart look GOOD! And these souffles look divine. The step by step really helps allow me to see exactly how its done. I collect cook books/food magazines too. Mostly new. But then again, I've never gone looking at used cook books before. It may be another problem waiting to happen lol!

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  36. Welcome to Sunday Supper! I would actually love one of those wheely carts and I'm only 32. They're not only for lil ol' ladies anymore, let me tell you. I'd rather wheel one around than drag my heavy bags of groceries. And using it for stocking up on used cookbooks? Brilliant! Way to go on whipping the egg whites by hand - that's no easy feat! My arm would've fallen off so thankfully, I have a stand mixer to do all the dirty work. Your souffles look beautiful!

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  37. They were light and tangy, Megan. I think you would!

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  38. It was way easier than I thought, Sarah! Maybe because it was only three egg whites but I was surprised by how quick they got stiff. Also, I have a large balloon whisk. I think that helped too.

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  39. Oh, you have to try the used books stores and the charity shops, Lyn! Or maybe it's better if you don't. :)

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  40. Thanks, Nancy! I have a stand mixer but something has gone wonky with the whisk attachment and it doesn't work anymore. The K-beater and bread hook are still going strong though, so that's something. And, it was actually easier than I thought it would be. Several of the commenters have agreed with you on the wheely carts not just being for old ladies anymore. Perhaps I should send my daughters this link and make them read the comments. :)

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  41. These Hot Lemon Curd Soufflés look absolutely delicious!! love this! I've always been scared to attempt a soufflé, but you have inspired me! plus, I have to, it's now on my bucket list! :P

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  42. Thanks, Alice! Perhaps I'll branch out and make chocolate ones next time. Or a savory soufflé. I've had one with blue cheese bookmarked just as long as the lemon ones but now I don't feel so intimidated either.

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  43. What gorgeous desserts these are! I can't wait to try it. I made some lemon curd yesterday and I was (sort of) trying to find ways to use it that didn't include a spoon and me standing in the doorway of the fridge.

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  44. You made me laugh out loud and I thank you for that, as well as your kind words.

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  45. You look so happy with your new cart! These souffles look so good.

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  46. This souffle sounds wonderful! I have never made one, I might need to add it to my bucket list!

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  47. Welcome! That is the great thing about souffles. Everyone finds them so intimidating and is worried about them rising, but no matter what, they are light and fluffy and yummy, even if they fall a bit.

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  48. Now you tell me! :) Thanks for the welcome!

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  49. You're killing me with these yummy lemon sweets Stacy ! Lemon curd is one of my favourite things in the world - I love the tartness of it - and in a souffle would just make it beautifully light and airy. Thanks for the tip that it's easy, too!

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  50. Ah, then my work here is done! :) The lemon curd just sits quietly in wait under the soufflés, Carolyn, adding just that extra touch of sweet tartness (or tart sweetness?) when you get through the fluffier stuff. Do give these a try!

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