Zutaten für Lemon Souffle Tart
- Eggs
- 2/3 cup (130g) granulated sugar
- Lemon, Zest Of
- All Purpose Flour
- Lemons, Juice Of
- Unsalted Butter
- Pinch of salt
- 1/2 teaspoon cream of tartar
- Sweet Tart Crust
- Egg White
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Zubereitung von Lemon Souffle Tart
- Preheat oven to 400°F (200°C).
- In a large bowl, using an electric mixer, beat 4 large egg yolks with 1/3 cup (65g) granulated sugar, 1 tablespoon lemon zest, and 2 tablespoons all-purpose flour until thick and pale yellow (about 5 minutes).
- Transfer the mixture to a double boiler (or a heatproof bowl set over a saucepan of simmering water). Add 1/2 cup (120ml) fresh lemon juice.
- Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and whisk in 4 tablespoons (55g) unsalted butter until melted and incorporated.
- Cover the mixture and set aside to cool slightly.
- In a clean, dry bowl, using an electric mixer, beat 4 large egg whites with a pinch of salt and 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add the remaining 1/3 cup (65g) granulated sugar and beat until stiff, glossy peaks form.
- Gently whisk one-third of the egg whites into the cooled lemon yolk mixture to lighten it.
- Using a rubber spatula, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter into a prepared tart shell (9-inch).
- Bake for 15-18 minutes, rotating the pan halfway through, until the souffle is puffed and golden brown.
- Let the tart cool completely on a wire rack before serving. Can be served at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
12g
Carbs
6g
