No need to fear the souffle — these little lemon souffles are a sweet and easy dessert with a lot of visual flair. The magic that is a souffle eluded me and my sweet tooth for longer than I’d care to ...

Each and every time I pull a batch of soufflés out of the oven, my heart goes aflutter. These lofty, lemony, and all-around lovely soufflés are no exception. Something magical happens as they undergo ...

4 tablespoons sugar, plus more for dusting the souffle dish Instructions: Position rack in the lower third of the oven. Preheat oven to 450 degrees. Generously butter the sides and bottom of an 8-inch ...

Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly, so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl.

Wrap each dish with baking paper so that the paper is at least 40 mm above the rim. Spray with oil. Grate rind with a fine grater or micro plane. In a separate bowl, juice the lemons/limes. In a bowl ...

Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, grease less bowl. It is very important that the yellow does not go into the whites, otherwise the whites will ...

I first spotted these lemon marshmallows on Facebook and begged the creator, Anne Boulley of Artisanne Chocolatier in Bay ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is a delicious and impressive dessert for when the weather begins to warm. I like to serve this ...