|
|
Instructions |
|
|
|
Preheat the oven to 350 degrees. Butter a 1qt souffle dish (you can
use smaller dishes or ramekins if you want individual servings)
|
|
|
|
In the bowl of a stand mixer, beat the butter at medium speed until
light and fluffy. Add the sugar and lemon zest and beat until
combined. Add the egg yolks, one at a time, beating well after
each addition. Reduce speed to low and add half the lemon juice,
half the flour and half the sour cream and beat until smooth;
repeat with remaining flour and sour cream and lemon juice.
|
|
|
|
Beat the egg whites at medium speed until foamy. Increase speed to
med-high, add the salt and beat till stiff peaks. Add 1/4 of the whites
to the lemon mixture and gently fold in. Continue to fold in whites 1/4
at a time. Transfer it to the prepared shuffle dish or dishes. Place
the dish in a larger pan and add water around it to a depth of 1 inch
|
|
|
|
Bake for 50-60 min or until slightly golden brown and the center is
just set. The cake should spring back when gently touched. Do not
open the oven door while the cake is baking. Remove from the water
bath immediately and cool on rack for 10-15 min.
Lightly dust with powdered sugar. Serve warm
|
|
|
| Serving
Suggestions |
|
|
Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease b
|
|
|
Originally Submitted
1/25/2017
|
