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Lemon Soufflés with Lemon Curd & Blackberries

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  • Complexity: medium

Ingredients

  • For lemon curd:
  • 2 large egg yolks
  • 1 large egg
  • 1/3 cup fresh lemon juice
  • ¼ cup sugar
  • 2 tablespoons butter
  • Finely grated zest of ½ lemon
  • Fresh or frozen blackberries
  • For soufflé:
  • 2 tablespoons lemon zest
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • ¾ cup whole milk
  • 3 large eggs, separated
  • 2 tablespoons butter
  • 5 tablespoons lemon juice
  • Powdered sugar

Directions

  1. In top of a double boiler, whisk yolks and egg, lemon juice, sugar, Earth Balance butter and lemon zest. Cook over boiling water, stirring constantly and scraping bottom of pan to prevent eggs from over-cooking. Cook until mixture thickens, about 15 minutes. Set aside.

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