Lemon Curd Souffle Recipe

Ingredients:
6 oz flour
6 oz butter
1 quart milk
8 oz sugar
12 farm fresh egg yolks
2 tbsp Stonewall Fresh Lemon Curd
16 egg whites
4 oz sugar
1 stick organic butter
1/2 cup sugar
15 tbsp Stonewall Fresh Lemon Curd


Directions:
Preheat Oven to 375 degrees. In a saucepan, mix flour and butter over medium heat to form a paste.  In another saucepan, heat milk and sugar to a boil. Mix the two together and heat over low-to-medium heat to cook out the starchy flavor. Let cool 10 minutes. Beat together the egg yolks and the Stonewall Kitchen Lemon Curd. Slowly add the milk mixture and mix well. In an electric mixer, beat the egg whites to soft peaks. Add the sugar and beat to stiff peaks. Coat each soufflé dish with butter then sugar. Gently fold egg whites into the soufflé base. Carefully spoon into prepared soufflé dishes, then drop in a tbsp of Stonewall Kitchen Lemon Curd. Bake for 30 minutes.

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