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Serves: 6
Preparation time: 30 minutes
Cooking time: 16 minutes
Total time: 46 minutes

These soufflés are great served individually after a fish entrée. Recipe can be doubled if necessary.


  • For the molds:
    1 tablespoon soft butter
    1 tablespoon superfine sugar

    For the soufflé mix:
    3/4 stick (3 ounces) butter
    1/3 cup flour
    1 1/3 cups scalded milk
    1/3 cup sugar
    6 eggs, separated
    1 tablespoon lemon peel, grated
    1/4 cup lemon juice
    1/4 teaspoon cream of tartar
    1 recipe Macademia nut sauce (see recipe)


    Recipe can be doubled or quadrupled if necessary.

    serves 6 to 8
    1/2 cup macadenia nuts
    3 tablespoons honey
    2 tablespoons Grand Marnier, or Cointreau
    1/2 cup light cream


    Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
    In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
    The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
    In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
    Serve with Macademia nut sauce.


    Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
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