Thimbles, Bobbins, Paper and Ink: Cake Dome Sunday #24: Little Lemon Souffle

Tart, tangy, light and airy. This little Lemon Souffle has great eye appeal and is the perfect dessert for hot summer nights, for an afternoon tea or just because...

It's a bit fussy to make in that it requires a great deal of whisking by hand, but the end product is well worth the effort. The added benefit is you'll workout your arms and can forget about going to the gym...for one day.

Come on...you know you wanna play in the kitchen and whip up a half dozen or so of these for your family and friends! Here's the recipe:

Little Lemon Souffles

Ingredients:

6 large lemons (Meyer lemons if you can find them)
3 large eggs, separated
1/2 cup granulated sugar (separated into two 1/4 cups)
2 tablespoons all-purpose flour
Confectioners' sugar to sift over the top

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Trim tip end from a lemon so it sits level on the baking tray. Cut stem end one-third of the way down, cutting parallel with the bottom. Reserve the top. Repeat with the remaining lemons.
Hold a lemon above a seive set over a bowl and scoop out the pulp. I found using a grapefruit knife easiest, though you could use a melon baller too. Squeeze the juice from the pulp and reserve. Repeat with the remaining lemons. Place scooped out lemon shells on prepared baking tray.
Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup of reserved lemon juice and the flour in a heat-proof mixing bowl of an electric or stand mixer fitted with a whisk attachment. Beat mixture on medium speed until pale yellow (about 3 minutes). Place pan over a bowl of simmering water and whisk constantly until very thick (about 8 minutes). Remove bowl from heat and return to mixer. Beat on medium speed until cool, scraping down sides several times (about 10 minutes) Transfer to a medium bowl and set aside.
Combine egg whites and remaining 1/4 cup granulated sugar in a clean mixer bowl. Place the bowl over the pan of simmering water and stir until sugar has dissolved and the mixture is warm to the touch. Remove bowl from heat and return to mixer. Beat on low speed until frothy. Gradually increase the speed until the meringue is shiny and holds its soft peaks (about 2 or 3 minutes - being careful not to overbeat.)
Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims of the lemons.
Place baking sheet with lemon souffles in the oven and bake until the meringue is slightly golden and rises about an inch above the shell (about 14 minutes baking time.) Remove from the oven and transfer to individual serving plates. Garnish with the reserved lemon tops and dust with confectioners' sugar and a sprig of mint. Serve immediately.