Wednesday, April 29, 2009

{when life hands you lemons...}

...make Little Lemon Souffles!image via martha stewart

I remember when this recipe came out in Martha Stewart Magazine years ago. It was a good thing...literally. I remember I'd go to our local library and check out the Martha Stewart magazines, dog ear my favorite articles/ideas, and then xerox to put in my "great ideas" binder. This was one of my favorites! I've had the recipe for years, but I've never tried it. I think I just might have to!

8 large lemons, preferably Meyer
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting
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 over beat.

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.


Chris and Logan said...

That looks so yummy! I would for sure help you eat them ;)
Let's do go to lunch soon!

Kristina P. said...

I remember these too! I thought they were so completely adorable.

And I would love to make them, but I worry about them turning out.

katiepaisley said...

mmm... they look amazing let us know if you try them. My husband can't eat gluten so I may have to try to modify the recipe. Sorry about the house I was very happy for and jealous of you. :)

alyssa said...

I NEED to make those, now! Looks kind of simple, but I am sure mine wouldn't come out that pretty :)

cathycan said...

So pretty!! Did you see Eddie Ross' blog on the Yellow Tablescape they'd look adorable with that.

Barry Cann said...

Oh my H, sis.. those look good!

Gavin said...
This comment has been removed by the author.
Gavin, Laura, and Sydney said...

Mmmmm... Yes, you make them then tell me how it went. They seem a little complicated for a baking novice like me! :) So, let me know if they aren't too bad...They do look yummy!
(Oh, and sorry for the "deleted comment" I was on Gavin's account and didn't know it!)