Little Lemon Souffles
- Comments()
Desserts 1998
- Yield Serves 8
Add to Shopping List
Ingredients
- 8 large lemons, preferably Meyer
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- Confectioners' sugar, for dusting
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
- Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
- Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
- Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
- Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
- Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
Looks like something that would be nice for Easter dinner. Can't wait to try them!
I made these for our anniversary and they came out perfect. Just liked the photo and were wonderful tasting. Very easy to prepare and the presentation is just beautiful. Would recommend trying it if you want to impress your guest!
I had seen a similar recipe in the Giorgio Locatelli cookbook where he uses a mixture including a rice similar to aborio. This version seemed a lot simpler and so I prepared as a first attempt. My daughter adored the idea of eating out of a lemon. I was lazy in not removing all the lemon from the skin, which meant the souffle at the bottom was a bit tart, but overall very impressive and tasty. Lovely!
When I made these, they took forever to make but by the time they finally popped out of the oven, my family devoured them in about 5 minutes. I did everything perfect, but most of them spilled over- they weren't perfect like in the picture. At least for me, they weren't worth the trouble. Cute and tasty, but very time consuming!
How much of this can you prepare before hand? I have never made a souffle before!
These are excellent. I used fresh Meyer Lemon juice, but put them in ramekins instead of lemon shells. Must be eaten quickly :)
These are great looking