Vegetarian

Lemon Saffron Floats

Name: Lemon Saffron Floats
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 100 servings
Ingredients: 8 ounces butter; 12 ounces all-purpose flour; 1 lemon, juiced; 1 lemon zest; Pinch saffron threads; Salt and pepper; 2 1/2 cups water; 10 whole eggs

7 October 2026

Not yet ratedRate Recipe

Total Time75 Mins

Serves100

Per Serving$0.06

If you want to add more lacto ovo vegetarian recipes to your repertoire, Lemon Saffron Floats might be a recipe you should try. This recipe serves 100 and costs 6 cents per serving. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 35 calories.

Vegetarian Eggs

Method:

1
Preheat the oven to 325 degrees F.
2
Bring the water, butter, lemon juice and saffron to a boil.
3
Add all flour all at once and stir until the batter pulls away from the side of the saucepan.
4
Transfer to a mixing bowl.
5
Mix for 5 minutes, or until cool.
6
Add the eggs, 1 at a time, making sure that each gets incorporated before you add the next.
7
Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen, about 10 to 12 minutes.
8
Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.