| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, Fruit | 8 | Servings | |
INGREDIENTS
| 8 | lg | Lemons; Preferably Meyer |
| 3 | lg | Eggs; Separated |
| 1/2 | c | Granulated Sugar |
| 2 | tb | All-Purpose Flour |
| Confectioner's Sugar; For Dusting | ||
| 3 | minutes; do not overbeat. |
INSTRUCTIONS
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 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. NOTES : Baked in the fruits' own shells, these soufflés require only five ingredients: lemons, eggs, flour, sugar, and an ounce of care -- an essential ingredient to any soufflé. 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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