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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.

Source: Martha Stewart Living, April 1998



Cook's Notes

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

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How would you rate this recipe?
  • 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
    • jsylvielle
      26 SEP, 2017
      It is not the recipe's fault that you ruined the egg whites. That is the first step in making Swiss meringue, by dissolving sugar into egg whites over a double boiler. You have to whisk continuously and make sure the water underneath is not boiling like crazy- rather gently simmering. The recipe says just until the sugar is dissolved and the whites are warm... this step also helps to stabilize the egg whites.
  • 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.
    • lend61
      5 AUG, 2017
      Use individual ramekins, butter the insides, dust with sugar, fill with the leftover filling and bake at same temperature and time.
  • 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".
  • 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!
    • kitylove2
      12 FEB, 2017
      Thanks for the info. I like the idea of no gluten. I almost forget the flour, too. I actually entered it last minute after I took the bowl off the simmering water. I just put it in & continued to whip.
  • meadresearch
    24 MAR, 2009
    Looks like something that would be nice for Easter dinner. Can't wait to try them!
  • 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!
  • 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!
  • 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!
  • taybot
    15 APR, 2008
    How much of this can you prepare before hand? I have never made a souffle before!
  • 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 :)

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