Light lemon soufflé, splendidly presented
When it comes to light and airy desserts, lemon soufflé is often a leading contender, both in taste and consistency. What's better, the main ingredient for this delicious dish just so happens to come in a beautiful yellow package. Why not go all the way and bake your soufflé inside of a lemon?
You will need:
- 6 lemons
- 3 eggs
- 2/3 cup sugar
- 1/4 cup flour
- Cut off the tops of the lemons and spoon out the pulp. In addition, cut a small piece from the other end of the lemons so that the "lemon bowls" can stand upright. Place your pulp in a sifter and press out the lemon juice.
- Crack the eggs and separate the egg whites from the egg yolks. With your egg yolks in a bowl, add 1/4 cup of lemon juice (from the pulp you just pressed), 1/4 cup of sugar, and 1/4 cup of flour. Mix the ingredients together. Place the mixing bowl over a pot of boiling water, and continue stirring.
- Once the mixture has become more thick, place it to the side to cool.
- Now in a separate bowl, beat the egg whites with the remaining sugar until frothy.
- Transfer the frothy egg whites to the the egg yolk mixture, and gently fold them in until everything is mixed together .
- Now spoon the soufflé directly into the hollowed lemons, and bake at 350°F for 14-17 minutes.
With this dessert, you accomplish many things: the presentation is beautiful, you aren't left with tons of dirty dishes, and last but certainly not least, the flavor is sensational! This recipe also works well with other citrus fruits. How about an orange soufflé?