Little Lemon Souffles

acerast's Note:

I have not tried these yet. They are from the "Martha Stewart Living Cookbook". The instructions are a bit long but this is a novel recipe in that the lemons are the serving "dishes".

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 8 little ...

• 8 large lemons
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons flour
• confectioners' sugar, for dusting

Directions:

1. Place one oven rack in the lower third of the oven and preheat the oven to 350°F.
2. The lemons will be your serving dishes so prepare them as follows: trim the stem end from a lemon so that the fruit sits level.
3. Cut the top end one-third of the way down, making sure the cut is parallel with the bottom; reserve the top. Repeat with all the lemons.
4. Hold a lemon above a strainer set over a heat-proof bowl, and scoop out the pulp.
5. Squeeze and reserve the juice; discard the pulp. Repeat with all the lemons.
6. In a bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 granulated sugar, 1/4 cup reserved lemon juice, and the flour.
7. Beat on medium speed until the mixture is pale yellow, about 3 minutes.
8. Fill a small saucepan one-quarter full of water and heat it to a simmer over medium heat.
9. Place the bowl over the simmering water, and whisk constantly until very thick, about 8 minutes.
10. Remove the bowl from the heat, and return to the mixer.
11. Beat on medium speed until cool, scraping down the sides several times with a rubber spatula, about 10 minutes.
12. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl and attachment.
13. Combine the egg whites and the remaining granulated sugar in the mixer bowl. Set a small saucepan filled with water over medium heat, and bring to a simmer.
14. Place the bowl over the simmering water, and whisk until the sugar has dissolved and the mixture is warm.
15. Remove from heat and return to the mixer fitted with the whisk attachments; beat on low speed until frothy.
16. Gradually increase the speed until the meringue is shiny and soft peaks form, 2 to 3 minutes; do not overbeat.
17. Whisk one-third of the meringue into the yolk mixture to lighten it, and whisk until smooth.
18. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just the rims.
19. Transfer shells to a parchment-lined baking sheet.
20. Bake until the meringue is slightly golden and rises about 1 inch above the lemon, about 15 minutes.
21. Remove from the oven, and transfer to serving plates.
22. Dust with the confectioner's sugar, and garnish with the reserved lemon tops.
23. Serve immediately.