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Serve Up a Lemon Soufflé in the Lemon Itself

 One fruit I particularly enjoy is lemon. I find their tangy taste so refreshing, particularly during this time of year. This dessert combines two of my favorites, the fruit itself and soufflé - and believe me when I tell you, there's nothing better than a perfectly light and airy soufflé that's lemon flavored!

I also love the presentation - this deliciously, fresh dessert is served up in the lemon itself. It's pretty easy to make too and within the hour, you can have guests tucking into them! Take a look at how this tantalizing dessert can be prepared in the video below then be sure to save the recipe just beneath.



Here's the recipe:

Ingredients (serves 8)

• 8 large lemons
• 3 eggs, separated
• ½ cup sugar, divided
• 2 tablespoons all-purpose flour
• Confectioners’ sugar



1. Preheat the oven to 350°F. Meanwhile, line a sheet pan with parchment paper then slice the stem ends from the lemons, so that they can sit level. Cut the tip end of each lemon off, parallel with the bottom and roughly about one-third of the way down. Put the tops aside.

2. Hold each lemon firmly and use a serrated knife to remove the pulp from each lemon. Use a melon-baller to scoop out the flesh and place into a sieve over a bowl. Squeeze the juice from the pulp, keeping it aside for later. Meanwhile, place the lemon shells on the sheet pan.

3. Combine the egg yolks, 1/4 cup sugar, 1/4 cup lemon juice and flour in a heat proof bowl and whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk the mixture for a further 8 minutes, until very thick. Remove from heat then beat with an electric mixture for 10 minutes until it has cooled. Scrape down the sides and transfer to a clean bowl.

4. In a medium bowl combine the egg whites and the 1/4 remaining cup of sugar. Beat with the electric mixer on a low speed until frothy. Slowly increase the speed until the meringue appears shiny and hold soft peaks for about 2 to 3 minutes.

5. Whisk 1/3 of the meringue into the yolk mix and fold in the remaining meringue gently, filling the lemon shells to just below the rim. Bake for about 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.

6. Serve immediately garnished with confectioner's sugar and reserved lemon tops.




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