Recipe - Petite Lemon Souffles With Lemon Curd

One fourth cup Flour
1 One fourth cup Sugar
One fourth teaspoon Salt
3 lg Eggs separated
1 cup Half and half
Grated rind of 1 lemon
1/3 cup Lemon juice freshly
Squeezed

1. Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in
a mixing bowl.

2. In a separate bowl, whisk egg yolks to blend; whisk in halfandhalf,
lemon rind, and lemon juice to blend. Stir in sugar mixture.

3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful
of whites into batter to lighten it; fold in remaining whites.

4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or
ramekins (3/4cup to 1cup capacity), filling almost full.

5. Place souffles in a large baking dish containing about 1 inch of hot
water. Bake in oven until souffles are set and top is browned, 30 to 35
minutes.

* Timesaver Tip: Souffle mixture can be prepared several hours ahead and
held in the refrigerator before baking. It can also be prepared up to 1
week ahead and frozen. Pour the mixture into individual dishes as directed
above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not
thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to
40 minutes.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip