Comments on: Meyer Lemon Souffle

By: Zainab Mansaray

Zainab Mansaray — Sun, 24 Mar 2019 19:58:48 +0000

In reply to Lea. Hi Lea, sorry for the confusion. The instructions have been updated. You are right, the butter goes in when making the roux. I did use it while testing and making this recipe...just missed it in the instructions. I am glad to hear you loved the recipe!

By: Lea

Lea — Sat, 23 Mar 2019 01:07:26 +0000

I realized that one ingredient was never used! Read the instructions over & over, but no mention of the 2 Tbl butter. Realized it was probably supposed to make a roux with the flour… making lemon curd. No one else seems to have missed it. Might be why your soufflé doesn’t stand for long.
So where is the butter added?
I added more Meyer lemon juice & zest, only 4 eggs, in two 2-cup soufflé dishes. Delicious.

By: Zainab Mansaray

Zainab Mansaray — Thu, 07 Jun 2018 02:28:39 +0000

In reply to Zainab. Hi Zainab - it is best to serve these as fresh as possible. Storing the souffle for extended periods will cause the top of the cake to deflate.

By: Zainab

Zainab — Sun, 03 Jun 2018 12:07:00 +0000

Hi Zainab,

Can you prepare the mixture in advance and refrigerate until service?

By: Zainab Mansaray

Zainab Mansaray — Fri, 29 Apr 2016 10:58:53 +0000

In reply to Ashley - The Recipe Rebel. Thanks Ashley!

By: Zainab Mansaray

Zainab Mansaray — Fri, 29 Apr 2016 10:58:43 +0000

In reply to Medha. Lemons are seriously the BEST!