Published On: Tue, May 24th, 2016

Lemon Soufflés Recipe

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There are tons of desserts out there best enjoyed in spring time, but for our money, nothing’s better than a perfectly light and airy soufflé— especially when it’s lemon-flavored! The combination of creamy sweetness and just that touch of tart is irresistible. Making it even more so? Taking the name “Lemon Soufflé” to its farthest possibilities: baking it INSIDE a hollowed-out lemon. The result is delicious and delightful. Just watch.

 

LEMON SOUFFLÉS
Serves 8
Prep Time: 30 minutes
Total Time: 50 minutes

You’ll Need
– 8 large lemons
– 3 eggs, separated
– ½ cup sugar, divided
– 2 tablespoons all-purpose flour
– Confectioners’ sugar

How To

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  6. Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  7. Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
  8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.

Delightful! What do you think of this lemon soufflé baked directly in a lemon? Have you ever tried anything similar? What soufflé experiences have you had?

Recipe adapted from Martha Stewart

About the Author

Syed Ammar Alavi

- is Lahore (Pakistan) based journalist & writer with 25-year experience in print, wire and broadcast forms of journalism. His major fields of interest are politics, film,tv,sports, climate change and technology

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