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Meyer Lemon Souffle Cakes with Candied Zest

Recipe Date:
November 11, 2013
Serving Size:
Cook Time:
Imperial (US)
  • Cake
  • 10 tbsps butter, room temperature
  • 12 tbsps sugar
  • 10 egg yolks
  • 2 Meyer lemons, zested
  • 10 tbsps all-purpose flour
  • 2 1/2 cups milk, room temperature
  • 1 1/4 cups Meyer lemon juice, room temperature
  • 10 egg whites
  • 1 1/2 cups sugar
  • Candied Zest
  • 2 cups sugar
  • 1 1/2 cups water
  • 3 Meyer lemons, zest cut in 1/2 inch strips

Meyer Lemon Souffle Cakes

Preheat oven to 325°F. Put butter and sugar in KitchenAid mixer with whisk attachment. Whisk until light and creamy. Add egg yolks one at a time. Mix in zest and flour, then add milk and lemon juice. Mix thoroughly. Empty lemon mixture into large bowl (clean KitchenAid bowl and whisk attachment). Whip egg whites and ½ cup sugar to soft peaks in just-cleaned KitchenAid bowl and whip attachment. Fold in lemon mixture.

Divide into 12-15 4-oz aluminum cups that are sprayed with Vegalene (or other pan spray) and coated with sugar. Place filled cups in a deep, rectangular pan and fill with hot water halfway up the cup. Cover pan with foil and bake for 35-40 minutes. Cakes should be puffed, light golden in color and spring back when touched lightly with finger. Take them out of the pan and let cool.

Candied Zest

In a pot, mix sugar and water and bring to a boil, remove from heat. In a second pot, add zest and cold water to cover, bring to a boil. Strain the zest, rinse with water and repeat the process 1 more times. Put blanched zest into the pot with sugar water. Bring to a boil, then reduce to a simmer. Cook until zest is tender and translucent. Remove from heat and cool.

To Plate

Turn the aluminum cup upside down on a plate and remove the cup, leaving the cake on the plate. Take a few strips of candied zest and place on top of each cake.

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