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David Lebovitz's Super-Lemony Soufflés

kept bytihleigh
recipe bySerious Eats

from Ready for Dessert by David Lebovitz


3 tablespoons (25 g) all-purpose flour
1/3 cup (65 g) plus 1 1/2 tablespoons sugar, plus more for sprinkling
Pinch of salt
2/3 cup (160 ml) whole milk
4 large eggs, separated
2 tablespoons (1 ounce/30 g) unsalted or salted butter
Grated zest of 1 lemon, preferably organic
1/4 cup (30 g) Soft-Candied Lemon Peel

Soft-Candied Citrus Peel
3 1/2 tablespoons (50 ml) plus 1 1/2 teaspoons freshly squeezed lemon juice
5 lemons (preferably organic), washed
2 cups (500 ml) water
1 cup (200 g) sugar
1 tablespoon light corn syrup (optional)



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