Little Lemon Soufflã©s

But we would do well to think of ourselves in the same way we used to think about the lost people of the mission field. We have become the new heathen. We Americans are the ones now in thrall to primitive superstitions, such as believing in the power of positive thinking and having faith in ourselves. We are the ones held back by a materialistic worldview that has little conception of the supernatural. We are the ones with brutal customs, such as aborting our infants, neglecting our children, and abandoning and sometimes euthanizing our elders. We have simple, pounding music, and we are uneducated about the realities outside of our tribe. With our limited mind-set, we have trouble grasping the truths of Scripture.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Desserts, Fruit	8	Servings

INGREDIENTS

8		Lemons, Preferably Meyer
3		Eggs, Separated
1/2	c	Granulated Sugar
2	T	All-Purpose Flour
		Confectioner's Sugar, For
		Dusting

INSTRUCTIONS

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.
Hold a lemon above a strainer set over a bowl and scoop out  the pulp.
Squeeze and reserve juice. Repeat with all lemons. 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. 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. 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.  NOTES : Baked in the fruits' own shells, these
soufflÃ©s require only  five ingredients: lemons, eggs, flour, sugar,
and an ounce of care --  an essential ingredient to any soufflÃ©.  This
is not a dessert that  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 enough
to find them, sweet,  fragrant Meyer lemons will make this airy
confection a little more  special. Recipe by: Martha Stewart Living,
April 1998  Posted to MC-Recipe Digest by "Joyce Bennis"
<Joyce_B@email.msn.com>  on Mar 26, 1998

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