Side Pannel
Little Lemon Soufflés
Little Lemon Soufflés
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 8 lg Lemons; Preferably Meyer
- 3 lg Eggs; Separated
- 1/2 c Granulated Sugar
- 2 tb All-Purpose Flour
- Confectioner's Sugar; For
- -Dusting
Directions
1. Heat oven to 350. Trim the stem end from each lemon so that 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 cup granulated sugar, 1/4 cup reserved lemon
juice and flour in the bowl of an electric mixer fitted with the whisk
attachment. Beat on medium speed until mixture is pale yellow, about 3
minutes. 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
until very thick, about 8 minutes. Remove bowl from heat and return to
mixer. Beat on medium speed until cool, scraping down the sides several
times, about 10 minutes. Transfer to a medium bowl and set aside. Wash and
dry mixer bowl and attachment.
4. Combine egg whites and remaining 1/4 cup 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 until sugar is dissolved
and mixture is warm. Remove from heat and beat on low speed until frothy.
Gradually increase speed until meringue is shiny and holds soft peaks, 2 to
3 minutes; do not overbeat.
5. Whisk one-third 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 to oven and bake on a parchment-lined baking sheet
until the meringue is slightly golden and rises about one inch above the
lemon, about 14 minutes. Remove from the oven and transfer to serving
plates. Dust with confectioner's sugar and garnish with the reserved lemon
tops. Serve immediately.
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 cup granulated sugar, 1/4 cup reserved lemon
juice and flour in the bowl of an electric mixer fitted with the whisk
attachment. Beat on medium speed until mixture is pale yellow, about 3
minutes. 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
until very thick, about 8 minutes. Remove bowl from heat and return to
mixer. Beat on medium speed until cool, scraping down the sides several
times, about 10 minutes. Transfer to a medium bowl and set aside. Wash and
dry mixer bowl and attachment.
4. Combine egg whites and remaining 1/4 cup 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 until sugar is dissolved
and mixture is warm. Remove from heat and beat on low speed until frothy.
Gradually increase speed until meringue is shiny and holds soft peaks, 2 to
3 minutes; do not overbeat.
5. Whisk one-third 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 to oven and bake on a parchment-lined baking sheet
until the meringue is slightly golden and rises about one inch above the
lemon, about 14 minutes. Remove from the oven and transfer to serving
plates. Dust with confectioner's sugar and garnish with the reserved lemon
tops. Serve immediately.
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