For lemon curd: 2 large egg yolks 1 large egg 1/3 cup fresh lemon juice 1/4 cup sugar 2 Tablespoons butter Finely grated zest of 1/2 lemon
Fresh or frozen blackberries For souffle: 2 Tablespoons lemon zest 3/4 cup sugar 1 Tablespoon cornstarch 3/4 whole milk 3 large eggs, separated 2 Tablespoons butter 5 Tablespoons lemon juice Powdered sugar
In top of a double boiler, whisk yolks and egg, lemon juice, sugar, Earth Balance butter and lemon zest. Cook over boiling water, stirring constantly and scraping bottom of pan to prevent eggs from over-cooking. Cook until mixture thickens, about 15 minutes. Set aside. Butter 6 ramekins then sprinkle each with sugar. Preheat oven to 400 degrees F. Spoon 2 Tablespoons lemon curd into each ramekin and top with 3-4 blackberries. Place ramekins on a baking sheet. Place lemon zest and 1/2 cup sugar in a small saucepan and whisk in cornstarch, milk and egg yolks. Bring to a boil over medium heat and add 2 Tablespoons butter. Whisk constantly. Boil until thick then remove from heat and whisk in lemon juice. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar and beat until stiff peaks form. Fold egg whites into lemon pudding mixture. Spoon souffle mixture equally into ramekins. Bake about 14 minutes. Souffles should puff over sides of ramekins and brown on top. Remove from oven and sprinkle with powdered sugar.