Little Lemon Souffles Recipe

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Little Lemon Souffles
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Ingredients
5
Count
Nutrition
214
Calories
Total time
60
Minutes
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Ingredients:

  • 8 large lemons
  • 2 tbsp 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.62 Kcal (894 kJ)
Calories from fat 42.41 Kcal
% Daily Value*
Total Fat 4.71g 7%
Cholesterol 139.5mg 47%
Sodium 160.16mg 7%
Potassium 221.51mg 5%
Total Carbs 40.48g 13%
Sugars 28.48g 114%
Dietary Fiber 4g 16%
Protein 6.63g 13%
Vitamin C 61.5mg 102%
Iron 2.2mg 12%
Calcium 65.2mg 7%
Amount Per 100 g
Calories 114.91 Kcal (481 kJ)
Calories from fat 22.81 Kcal
% Daily Value*
Total Fat 2.53g 7%
Cholesterol 75.04mg 47%
Sodium 86.15mg 7%
Potassium 119.15mg 5%
Total Carbs 21.77g 13%
Sugars 15.32g 114%
Dietary Fiber 2.15g 16%
Protein 3.56g 13%
Vitamin C 33.1mg 102%
Iron 1.2mg 12%
Calcium 35.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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