Lemon, the essential flavor in the Italian kitchen and many others, how could one not LOVE lemon? In this recipe, we are sharing our lemon souffles and we hope your friends and family will love them as much as we do!
If you need an easy and healthy dessert for an event- this is one of our favorites!
– 8 large lemons, preferably meyer lemon if possible
– 1 tsp. of Eureka Lemon Extra Virgin Olive Oil
– ½ cup sugar, divided and some confectioners’ sugar
– 2 tablespoons all-purpose flour
– 3 eggs, divided
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
- Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
- Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
- In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, tsp. of olive oil and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
- In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
- Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
- Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
- Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.