{"id":1761,"date":"2005-03-26T19:20:00","date_gmt":"2005-03-26T19:20:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2005\/03\/26\/the-sweet-and-the-sour"},"modified":"2015-09-24T03:54:27","modified_gmt":"2015-09-24T03:54:27","slug":"the-sweet-and-the-sour","status":"publish","type":"post","link":"https:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/","title":{"rendered":"The sweet and the sour"},"content":{"rendered":"

\u201cWill you bring dessert?\u201d
<\/strong>
Now that<\/em> is one of my favorite questions to be asked. It\u2019s right up there with \u201cCan I kiss you?\u201d and \u201cYou\u2019re from Oklahoma<\/em>?\u201d But unlike the latter two, it can almost always be counted on to produce an outcome that\u2019s angst-free, a result in which sweet conquers sour. Dessert doesn\u2019t lead to sleepless nights of overanalyzing, or to nightmarish memories of afternoons at the Cowboy Hall of Fame. There will be no broken hearts and no teepees<\/strong>. Dessert is pleasure guaranteed, with no explanations needed. When delicious, dessert is its own best answer\u2014especially when it\u2019s as delicate as frilly lingerie and as rich as a Plains-state oil tycoon. Lemon souffl\u00e9 tartlets are both.<\/p>\n

<\/p>\n

Light and sweet and puckery with lemon and zest,<\/strong> these mini-souffl\u00e9s are, quite simply, spring in a buttery shell. And they’re a handy way to keep myself occupied until I get my kisses and my cowboy.<\/p>\n

<\/p>\n

Lemon Souffl\u00e9 Tartlets<\/strong>
Adapted from Jeffrey Steingarten\u2019s brilliant It Must Have Been Something I Ate<\/em><\/a>, which in turn adapted from Paula Oland of NYC\u2019s Balthazar Bakery, and from Dorie Greenspan\u2019s Paris Sweets<\/em><\/a><\/p>\n

Steingarten\u2019s original recipe suggests using a pastry crust he adapted from Maury Rubin of NYC\u2019s City Bakery, but I was eager to try it with this easy, unusual, and delicious crust<\/a> from Dorie Greenspan\u2019s book Paris Sweets<\/em>. I was very pleased with the result, although I might add more sugar to the crust next time. The lemon souffl\u00e9 filling is quite tart, so a sweet and buttery crust is a necessary foil.<\/p>\n

6 eggs
1 scant cup granulated sugar
3 Tbs unbleached all-purpose flour
2 Tbs heavy cream
1 cup fresh lemon juice (from about four large lemons)
Grated zest of 4 lemons
\u00bc tsp baking soda
\u00bc cup superfine sugar
6 to 8 4-inch tart shells, fully but lightly baked (see link above; one batch of Dorie\u2019s dough should yield 6-7 shells)
Confectioner\u2019s sugar, for serving<\/p>\n

Separate the eggs, placing all 6 yolks in a large, metal mixing bowl and 3 whites in another medium bowl; reserve or discard the remaining 3 whites. In the metal bowl, beat the yolks at medium-high speed, gradually adding the granulated sugar and continuing to beat until the mixture is light yellow and thick. Lower the speed to medium, beat in the flour, and gradually beat in the cream, the lemon juice, and the zest.<\/p>\n

Place the metal bowl directly over medium heat on the stovetop. Using a rubber spatula, continuously stir the mixture, scraping the bottom and sides. It will first become hot and steamy, and then, around 180 degrees Fahrenheit on a thermometer, it will thicken fairly suddenly and begin to bubble. It will look similar to lemon curd. Remove the bowl from the heat, stir in the baking soda, and watch the mixture foam. Stir well, and then let cool to room temperature.<\/p>\n

Preheat the oven to 350 degrees Fahrenheit.
In the other bowl and with clean beaters, beat the 3 egg whites until foamy, sprinkle with the superfine sugar, and continue beating until soft peaks form. Stir about \u00bc of the egg whites into the lemon mixture; then gently fold in the remaining whites. Fill each of 6-8 prebaked tart shells with 1\/3 to \u00bd cup of the mixture (you may find, as I did, that you have excess filling; either make more tart shells, throw it away, or try making little souffl\u00e9s in ramekins). Bake the tartlets for 18 to 20 minutes, or until set and lightly golden but still a bit wobbly. As they cool, the filling will deflate. Serve at room temperature, dusted lightly with powdered sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cWill you bring dessert?\u201dNow that is one of my favorite questions to be asked. It\u2019s right up there with \u201cCan I kiss you?\u201d and \u201cYou\u2019re from Oklahoma?\u201d But unlike the latter two, it can almost always be counted on to produce an outcome that\u2019s angst-free, a result in which sweet conquers sour. Dessert doesn\u2019t lead to sleepless nights of overanalyzing, or to nightmarish memories of afternoons at the Cowboy Hall of Fame. There will be no broken hearts and no teepees. Dessert is pleasure guaranteed, with no explanations needed. When delicious, dessert is its own best answer\u2014especially when it\u2019s as delicate as frilly lingerie and as rich as a Plains-state oil tycoon. Lemon souffl\u00e9 tartlets are both. Light and sweet…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"yoast_head":"\nThe sweet and the sour | Orangette<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The sweet and the sour | Orangette\" \/>\n<meta property=\"og:description\" content=\"\u201cWill you bring dessert?\u201dNow that is one of my favorite questions to be asked. It\u2019s right up there with \u201cCan I kiss you?\u201d and \u201cYou\u2019re from Oklahoma?\u201d But unlike the latter two, it can almost always be counted on to produce an outcome that\u2019s angst-free, a result in which sweet conquers sour. Dessert doesn\u2019t lead to sleepless nights of overanalyzing, or to nightmarish memories of afternoons at the Cowboy Hall of Fame. There will be no broken hearts and no teepees. Dessert is pleasure guaranteed, with no explanations needed. When delicious, dessert is its own best answer\u2014especially when it\u2019s as delicate as frilly lingerie and as rich as a Plains-state oil tycoon. Lemon souffl\u00e9 tartlets are both. Light and sweet…\" \/>\n<meta property=\"og:url\" content=\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/\" \/>\n<meta property=\"og:site_name\" content=\"Orangette\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/molly.wizenberg\" \/>\n<meta property=\"article:published_time\" content=\"2005-03-26T19:20:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-09-24T03:54:27+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/orangette.net\/wp-content\/uploads\/2005\/03\/Lemon_souffle_tart_runway_close-up_adjusted.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mollyorangette\" \/>\n<meta name=\"twitter:site\" content=\"@mollyorangette\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"http:\/\/orangette.net\/#website\",\"url\":\"http:\/\/orangette.net\/\",\"name\":\"Orangette\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"http:\/\/orangette.net\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"http:\/\/orangette.net\/wp-content\/uploads\/2005\/03\/Lemon_souffle_tart_runway_close-up_adjusted.jpg\",\"contentUrl\":\"http:\/\/orangette.net\/wp-content\/uploads\/2005\/03\/Lemon_souffle_tart_runway_close-up_adjusted.jpg\"},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/#webpage\",\"url\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/\",\"name\":\"The sweet and the sour | Orangette\",\"isPartOf\":{\"@id\":\"http:\/\/orangette.net\/#website\"},\"primaryImageOfPage\":{\"@id\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/#primaryimage\"},\"datePublished\":\"2005-03-26T19:20:00+00:00\",\"dateModified\":\"2015-09-24T03:54:27+00:00\",\"author\":{\"@id\":\"http:\/\/orangette.net\/#\/schema\/person\/72d7c362f82fa0578c635d88a69d07fe\"},\"breadcrumb\":{\"@id\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"http:\/\/orangette.net\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The sweet and the sour\"}]},{\"@type\":\"Person\",\"@id\":\"http:\/\/orangette.net\/#\/schema\/person\/72d7c362f82fa0578c635d88a69d07fe\",\"name\":\"Molly\",\"sameAs\":[\"http:\/\/orangette.net\"],\"url\":\"https:\/\/orangette.net\/author\/molly\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The sweet and the sour | Orangette","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"http:\/\/orangette.net\/2005\/03\/the-sweet-and-the-sour\/","og_locale":"en_US","og_type":"article","og_title":"The sweet and the sour | Orangette","og_description":"\u201cWill you bring dessert?\u201dNow that is one of my favorite questions to be asked. It\u2019s right up there with \u201cCan I kiss you?\u201d and \u201cYou\u2019re from Oklahoma?\u201d But unlike the latter two, it can almost always be counted on to produce an outcome that\u2019s angst-free, a result in which sweet conquers sour. Dessert doesn\u2019t lead to sleepless nights of overanalyzing, or to nightmarish memories of afternoons at the Cowboy Hall of Fame. There will be no broken hearts and no teepees. Dessert is pleasure guaranteed, with no explanations needed. When delicious, dessert is its own best answer\u2014especially when it\u2019s as delicate as frilly lingerie and as rich as a Plains-state oil tycoon. Lemon souffl\u00e9 tartlets are both. 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