Little Lemon Souffles

These little lovelies are a bit labor-intensive, and slightly painful if you have a small cut on your hand and don't wear gloves while hollowing them out. But they are so good and so pretty and smell and taste sooo good. They are fresh and minimal and sure to impress. If you don't want a big heavy dessert, or are looking for a fancy palate cleanser between courses, these are for you.

I looked at Trader Joe's for Meyer lemons - sometimes they have them- but they didn't this time so I went with regular lemons. Be sure to only trim the tip off so it sits flat; do not cut all the way through the rind or else you won't have a cup for your souffle once it's hollowed (and a grapefruit spoon is almost a must for that task.) Also, Martha thinks she's so clever saying to serve these immediately, but that's totally impractical if you're having company. If you were to serve them immediately you would have spent the previous hour or so in the kitchen instead of eating dinner with your friends. It is flexible - if you served them within an hour or so they would be fine.Little Lemon Souffles
8 large lemons, preferably Meyer

3 large eggs, separated

1/2 cup granulated sugar

2 T all-purpose flour

Confectioners' sugar, for dusting

1. Preheat oven to 350. Line a baking sheet with parchment. Trim tip end from a lemon (just barely) so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. A grapefruit spoon works great for this. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.

3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in a heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over pan of simmering water; whisk constantly until very thick about 6 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 8 minutes. Transfer to a medium bowl; set aside. Wash mixer bowl.

4. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

5. 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.

6. Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops and dust with confectioners' sugar. Serve immediately (or within an hour.) Serves 8Recipe from Martha Stewart Living