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Lemon Souffle...In a Lemon


Welcome to the very first blog and recipe post of Cupcakes & Shit! What other recipe to do as the first then....souffle? Well duh. And lemon as a matter of fact. In a lemon!

This was literally my first attempt at ever making a souffle. They're so daunting! You always hear of the dreaded "souffle collapse" and I really, REALLY did not want that to happen. And I mean come on, how cute are these? This recipe serves 8, depending on how large your lemons are. So next time you have company, whip out these cute suckers and everyone will be in awe. Especially the person you only invite so you can shove how wonderful your life is in their face. BAM. Lemon souffles in a lemon. You're welcome.

I would have pictures as a step by step aid but with souffles you need to work fast and picture taking was not on my mind. I couldn't have them collapse! And by jove they didn't!

Without much further ado, let's get to it:

Ingredients You'll Need:

8 Large Lemons (Meyers preferably)

3 Large Eggs, separated

1/2 cup Granulated Sugar

2 tablespoons All-Purpose GF Flour (or regular)

Confectioner's Sugar for dusting

Instructions:

1. Preheat oven to 350 degrees F and line a baking tray with parchment paper or foil.

2. Trim TIP END from lemon so that it sits flat and even. Cut STEM END one-third of the way down, making the cut parallel with the bottom. You can reserve the tops for a garnish if you'd like. Repeat with remaining lemons.

3. Hold a lemon over a sieve set over a bowl and scoop out the pulp. You can use a serrated spoon or melon ball scooper, if you don't have these (like me) you can use a paring knife to cut the pulp out of the lemon. Squeeze juice from pulp into the bowl and set aside. Repeat with all lemons. Place shells onto prepared baking sheet.

4. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup of the reserved lemon juice, and flour in a heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale yellow (2-3 mins approx.)

5. Place bowl over a pan or pot of simmering water, whisk CONSTANTLY until very thick (7-8 mins). You do NOT want the mixture to cook. Remove bowl from heat and return to mixer. Beat on medium speed until the bowl and mixture are cool (10 mins). Transfer to a medium size bowl and set aside. Clean out mixing bowl.

6. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixing bowl. Place bowl over pan or pot of simmering water and stir until sugar is dissolved and mixture is warm. This only takes a minute so watch closely. Remove from heat and return bowl to mixer. Beat on low speed until frothy and then gradually increase speed until meringue is shiny and holds soft peaks (2-3 mins).

7. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells with mixture to just below the rims.

8. Transfer baking sheet to oven and bake until meringue is slightly golden and rises about 1 inch above shell (14 mins). Remove from oven and dust with confectioner's sugar.

ADAPTED FROM MARTHA STEWART'S LEMON SOUFFLE RECIPE

http://www.marthastewart.com/315439/little-lemon-souffles

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