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Little Lemon Souffles

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If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.

  • Servings: 8

Source: Martha Stewart Living, April 1998

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes

Use a melon baller or serrated grapefruit spoon to scoop out the rinds.

Reviews Add a comment

  • kitylove2
    12 FEB, 2017
    It takes a lot of bowls & a lot of cleanup. Including cleanup, it took 1 1/2 hr, not 50 minutes. Not all of us have a "clean up staff".
    Reply
  • kitylove2
    12 FEB, 2017
    I have so much filling left over. I used 10 lemons & even cleaned out 2 grapefruits & filled them. What can I do with the left over filling? I put it in the fridge over night because of the raw egg whites. Please advise.
    Reply
  • Daisy Vasquez
    12 JUL, 2014
    This recipe seems to have info copy pasted in both steps 3 & 4. We tried it your way Martha and luckily it was only whites that were ruined. Do not, I repeat, do not place egg whites in bouble boiler. Just whip them to soft glossy peaks and fold in. Please correct this recipe marthastewart.com.
    Reply
  • cupcake1992
    22 JUN, 2013
    I'm staying with my sister and her fiancé, and decided to make these for her future mother-in-law. We were chatting the whole time I whipped these up, and everything went smoothly without a hitch. They came out of the oven beautifully risen and golden brown. Everyone loved them. My sister just sat down to write out the recipe for her MIL, and suddenly asked me if I'd added the flour in. I hadn't! These soufflés came out perfectly without any flour added in. Gluten free bonus! Bon Apetit!
    Reply
  • meadresearch
    24 MAR, 2009
    Looks like something that would be nice for Easter dinner. Can't wait to try them!
    Reply
  • shelbyweeg
    17 AUG, 2008
    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!
    Reply
  • craiginsydney
    14 JUN, 2008
    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!
    Reply
  • Brookev
    29 MAY, 2008
    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!
    Reply
  • taybot
    15 APR, 2008
    How much of this can you prepare before hand? I have never made a souffle before!
    Reply
  • RandiLM
    27 FEB, 2008
    These are excellent. I used fresh Meyer Lemon juice, but put them in ramekins instead of lemon shells. Must be eaten quickly :)
    Reply