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.
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| 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.
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| 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:
- Alton
Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Belgian
Waffles by Cindy’s Recipes and Writings
- Braided
Challah by The Girl in the Little Red Kitchen
- Brioche by
Gotta Get Baked
- Cinnamon
Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Gluten-free
Bread by Happy Baking Days
- Homemade
Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade
Tortillas by Supper for a Steal
- Monkey
Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Bagna
Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by
Family Foodie
- Braised
Short Ribs by The Messy Baker blog
- Butternut
Squash Gnocchi by Peanut Butter and Peppers
- Chinese
Dumplings by My Cute Bride
- Falafel by
Small Wallet Big Appetite
- French
Onion Soup by The Weekend Gourmet
- Fresh
Ravioli with Ricotta by Comfy Cuisine
- Fried
Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Gluten
Free Ravioli by No One Likes Crumbley Cookies
- Green
Chili and Lentil Tamales by Mangoes and Chutney
- Japanese-Style
Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- Julia
Child’s Boeuf Bourguignon by Hip Foodie Mom
- Leaping
Frog Chicken by The Urban Mrs.
- Lightened
Up Slow Cooker Butter Chicken by The Meltaways
- Mushroom
Ragout over Creamy Polenta by Noshing with the Nolands
- Ropa Vieja by
Magnolia Days
- San Antonio Puffy Tacos by
Sustainable Dad
- Savory
Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Stuffed
Artichokes by The Roxx Box
- Tah-Dig
(Persian Rice) by The Little Ferraro Kitchen
Sunday Supper Desserts and Snacks:
- Chocolate
Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Creamy
Lemon Fudge by Chocolate Moosey
- Divinity by
Juanita’s Cocina
- Donuts:
Redux by Kelly Bakes
- Faux
Ice Cream with Bananas by Country Girl in the Village
- French
Macarons by I Run for Wine
- Gluten-Free
Golden Fudge Cake by Cupcakes & Kale Chips
- Granola
Bars with Dried Fruit by The Wimpy Vegetarian
- Homemade
Seafoam Candy by girlichef
- Jamaican
Blue Drawers by Lovely Pantry
- Mini
Classic Key Lime Pies by In the Kitchen with KP
- Mocha
Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut
and Seed Nougat by What Smells So Good
- Orange
Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut
Sesame Honey Brittle by Sue’s Nutrition Buzz
- Popcorn
with truffle oil and Asiago cheese by Ruffles & Truffles
- Pumpkin
Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by
Damn Delicious
- Zebra
Cake by That Skinny Chick Can Bake
