Lately I have been in a lemony mood.  Maybe because it’s spring.  Or I love lemon.  Or both.  There are so many things you can do with them.  Whether making a beverage or dessert, they are just delicious, and the bright yellow just puts me in a good mood.  So, where do I even begin to figure out what to create with them?  I searched my cookbooks (yes, those hard covered things that have pages with words on them), and, after much deliberation, this was the winner.

Now, I am by no means a “baker”.  I LOVE to bake, but the whole science of baking intimidates me to a certain degree.  Especially when you get into the custard/brûlée/soufflé creations.  You know, the recipes with titles that have the little dash on top of certain letters.  Yep.  Those.  So, I put my bakers hat on and attempt to tackle a lemon soufflé recipe.  And, to my surprise, it really was not hard at all!  The hardest part was waiting for it to finish baking, to see what disaster I had waiting for me.  None to be found!  So, my intimidation level went down just a TINY bit.

This recipe is easy (really!), only has a few ingredients, not too heavy nor too sweet, and looks so pretty!  My biggest worry was beating the egg whites.  But, I figured, if it doesn’t work out, I would make another batch.  No worries.  You can use a soufflé dish, but I did not have one (I’m not completely sure what one even looks like and I am horrified that I even admitted that), so I used my ramekins.  And honestly, I think I like the individual servings much better than one big dessert.  It’s like they are little presents for each person!

The really neat thing about this recipe is that as it bakes, it separates into two layers~the bottom is the custard, the top is a cake~like texture.  I am not completely sure how this happens, all I know is that you have two desserts in one when it’s all said and done (how cute, that rhymes). Time to put on YOUR baking hat and make Lemon Custard Soufflé.  You will thank yourself for it!

Sláinte!