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Add a photoServings: 8
Ingredients
- 8 lrg Lemons, Preferably Meyer
- 3 lrg Large eggs, Separated
- 1/2 c. Granulated Sugar
- 2 Tbsp. All-Purpose Flour Confectioner's Sugar, For Dusting
Directions
- 1. Heat oven to 350. Trim the stem end from each lemon so which the fruit sits level. Cut top end one-third of the way down, making sure top cut is parallel with the bottom; reserve the top. Repeat with all lemons.
- 2. Hold a lemon above a strainer set over a bowl and scoop out the pulp.
- Squeeze and reserve juice. Repeat with all lemons.
- 3. Combine the egg yolks, 1/4 c. granulated sugar, 1/4 c. reserved lemon juice and flour in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed till mix is pale yellow, about 3 min. Set a small saucepan filled with water over medium heat and bring to a simmer. Place the bowl over the simmering water and whisk constantly till very thick, about 8 min. Remove bowl from heat and return to mixer. Beat on medium speed till cold, scraping down the sides several times, about 10 min. Transfer to a medium bowl and set aside. Wash and dry mixer bowl and attachment.
- 4. Combine egg whites and remaining 1/4 c. sugar in mixer bowl. Set a small saucepan filled with water over medium heat and bring to a simmer.
- Place the bowl over the simmering water and stir till sugar is dissolved and mix is hot. Remove from heat and beat on low speed till frothy.
- Gradually increase speed till meringue is shiny and holds soft peaks, 2 to 3 min; don't overbeat.
- 5. Whisk one-third of the meringue into the yolk mix. gently mix in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims. Transfer to oven and bake on a parchment-lined baking sheet till the meringue is slightly golden brown and rises about one inch above the lemon, about 14 min. Remove from the oven and transfer to serving plates. Dust with confectioner's sugar and garnish with the reserved lemon tops. Serve immediately.
- NOTES : Baked in the fruits' own shells, these souffles require only five ingredients: lemons, Large eggs, flour, sugar, and an oz of care - an essential ingredient to any souffle. This is not a dessert which will cave in disastrously on its way to the table; it has a bit of staying power, but like springtime, its beauty is fleeting, so serve it as soon as possible.
- If you're lucky sufficient to find them, sweet, fragrant Meyer lemons will make this airy confection a little more special.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 84 | |
| Calories from Fat 17 | 20% |
| Total Fat 1.93g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 26mg | 1% |
| Potassium 67mg | 2% |
| Total Carbs 15.5g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 13.4g | 9% |
| Protein 2.66g | 4% |
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