Comments on: Lemon Soufflé http://leitesculinaria.com/11524/recipes-lemon-souffle.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 13:24:33 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Debs http://leitesculinaria.com/11524/recipes-lemon-souffle.html#comment-19730 Debs Thu, 21 Oct 2010 18:48:38 +0000 http://leitesculinaria.com/wordpress/?p=11524#comment-19730 I just got my first Kitchenaid Mixer and this is what I made for my first recipe. I didn't even know what a souffle was until I saw them make it on Cooks Country TV. It took about 6 minutes to assemble and 7 to bake! It was so simple, the instructions were perfect, and I even used the video they posted with the recipe (for free at least for now) that they have up right now on their site for reference. IT WAS SPECTACULAR and perfect for a quick after dinner dessert when you want something a little sweet. I just got my first Kitchenaid Mixer and this is what I made for my first recipe. I didn’t even know what a souffle was until I saw them make it on Cooks Country TV. It took about 6 minutes to assemble and 7 to bake! It was so simple, the instructions were perfect, and I even used the video they posted with the recipe (for free at least for now) that they have up right now on their site for reference.

IT WAS SPECTACULAR and perfect for a quick after dinner dessert when you want something a little sweet.

]]> By: Julie http://leitesculinaria.com/11524/recipes-lemon-souffle.html#comment-14286 Julie Wed, 19 May 2010 14:57:43 +0000 http://leitesculinaria.com/wordpress/?p=11524#comment-14286 This is absolutely delicious and easy to do. Highly recommend it. This is absolutely delicious and easy to do. Highly recommend it.

]]> By: Testers Choice http://leitesculinaria.com/11524/recipes-lemon-souffle.html#comment-54523 Testers Choice Mon, 08 Mar 2010 18:02:32 +0000 http://leitesculinaria.com/wordpress/?p=11524#comment-54523 [Jackie G.] Lemony, light deliciousness. More specifically (for us), Meyer lemony deliciousness. That is what this recipe delivered. The souffle was light, airy, and bursting with the flavor of Meyer lemons. The recipe calls for 1/4 teaspoon cream of tartar to be mixed in with the egg whites. I researched some other souffle recipes and found ones that don't call for cream of tartar. Since my cream of tartar is eons old, I didn't want to use it. I left it out, and can't think how the cream of tartar could have made this any better. Despite wanting to keep eating, we refrigerated a small portion of the souffle, thinking that it probably wasn't going to work as a leftover. The next morning our souffle was a bit more like a (very fallen) piece of light lemon cake. It was delicious! Just writing about this makes me want to go directly into the kitchen and make another soufflé. I bought more eggs today so I can do just that. Right now. [Jackie G.] Lemony, light deliciousness. More specifically (for us), Meyer lemony deliciousness. That is what this recipe delivered. The souffle was light, airy, and bursting with the flavor of Meyer lemons. The recipe calls for 1/4 teaspoon cream of tartar to be mixed in with the egg whites. I researched some other souffle recipes and found ones that don’t call for cream of tartar. Since my cream of tartar is eons old, I didn’t want to use it. I left it out, and can’t think how the cream of tartar could have made this any better. Despite wanting to keep eating, we refrigerated a small portion of the souffle, thinking that it probably wasn’t going to work as a leftover. The next morning our souffle was a bit more like a (very fallen) piece of light lemon cake. It was delicious! Just writing about this makes me want to go directly into the kitchen and make another soufflé. I bought more eggs today so I can do just that. Right now.

]]>