Fluffy Lemon Cloud Soufflés
Delight in these Fluffy Lemon Cloud Soufflés, a perfect blend of tangy lemon essence and airy texture that will leave your taste buds craving more. These individual lemon soufflés are light as a cloud, making them a sophisticated yet simple dessert to impress your guests. Baked in hollowed-out lemons, they not only taste incredible but also look stunning on your dessert table. Perfect for warm weather gatherings or a light finish to any meal, share the joy of this delightful recipe that will surely become a family favorite.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Lemons
8 large (hollowed out)
Egg yolks
3 (separated)
Egg whites
3 (separated)
Sugar
1/2 cup (divided)
All-purpose flour
2 tablespoons (sifted)
Confectioners' sugar
to taste (for dusting)
Lemon zest
1/2 teaspoon (fresh)
Instructions
1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
Prepare the lemons by slicing the stem ends off so they can stand upright. Cut the tip off each lemon, about a third of the way down, and save the tops for garnish.
3
Carefully cut out the pulp using a serrated knife and a melon baller, ensuring to keep the lemon shells intact. Collect the juice and pulp in a sieve set over a bowl to extract the juice and reserve it for later. Place the hollowed lemons on the prepared baking sheet.
4
In a heat-proof bowl, combine the egg yolks, 1/4 cup of sugar, 1/4 cup of the reserved lemon juice, lemon zest, and flour. Whisk briskly until the mixture is pale yellow. Place this bowl over a pot of simmering water and whisk continuously for about 8 minutes until thickened.
5
Remove from heat and let cool slightly. Beat with an electric mixer for about 10 minutes until light and fluffy, scraping down the sides as necessary.
6
In a separate mixing bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form and the meringue is shiny, about 2 to 3 minutes.
7
Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then slowly fold in the remaining meringue until well combined.
8
Fill the hollowed lemon shells with the soufflé mixture, just under the rim.
9
Bake in the preheated oven for 14 to 16 minutes until the soufflés are puffed and golden brown on top.
10
Serve immediately, dusted with confectioners' sugar and garnished with the reserved lemon tops for an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Lemon Cloud Soufflés?
They are a tangy and airy dessert baked inside individual hollowed-out lemons for a sophisticated presentation.
How many lemons are needed for this recipe?
This recipe requires 8 large lemons.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
How do you prepare the lemon shells for baking?
Slice the stem ends so they stand upright, cut off the top third, and remove the pulp using a serrated knife and melon baller.
What should be done with the lemon pulp?
The pulp should be pressed through a sieve to extract juice, which is then reserved for the soufflé mixture.
What ingredients are combined in the yolk mixture?
The mixture includes egg yolks, 1/4 cup sugar, 1/4 cup lemon juice, lemon zest, and flour.
How long do you cook the yolk mixture over simmering water?
Whisk the mixture continuously for about 8 minutes until it has thickened.
What is the next step after the yolk mixture thickens?
Let it cool slightly, then beat with an electric mixer for 10 minutes until light and fluffy.
How do you prepare the egg whites for the soufflé?
Beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form and the meringue is shiny.
How long does it take to beat the egg whites to stiff peaks?
It typically takes about 2 to 3 minutes with an electric mixer.
How should the meringue be combined with the yolk mixture?
Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then slowly fold in the remaining meringue.
How much should each lemon shell be filled?
Fill the hollowed lemon shells with the mixture until it is just under the rim.
What is the baking time for these soufflés?
Bake them in the preheated oven for 14 to 16 minutes.
How do you know when the soufflés are finished baking?
The soufflés should be puffed up and golden brown on top.
When is the best time to serve this dessert?
Serve them immediately after taking them out of the oven to ensure they remain puffed.
What is the suggested garnish for these soufflés?
Dust them with confectioners' sugar and top them with the reserved lemon tops.
How many servings does this recipe provide?
This recipe makes 8 individual servings.
What tools are best for hollowing the lemons?
A serrated knife and a melon baller are recommended for extracting the pulp without damaging the shells.
How much flour is required?
The recipe calls for 2 tablespoons of sifted all-purpose flour.
How much total sugar is used in the recipe?
A total of 1/2 cup of sugar is used, divided equally between the yolks and the whites.
How many egg yolks are needed?
The recipe requires 3 egg yolks.
How many egg whites are needed?
The recipe requires 3 egg whites.
What type of lemon zest should be used?
The recipe specifies using 1/2 teaspoon of fresh lemon zest.
Why is parchment paper used on the baking sheet?
Parchment paper prevents sticking and makes cleanup easier after baking.
Why must you slice the stem ends of the lemons?
This creates a flat base so the lemons can stand upright on the baking sheet.
What texture should the meringue have before folding?
The meringue should be shiny and hold stiff peaks when the beaters are lifted.
Is all the lemon juice from the 8 lemons used?
No, you only need 1/4 cup of the reserved lemon juice for the yolk mixture.
Why is the folding process done gently?
Gentle folding prevents the air in the egg whites from escaping, ensuring the soufflé remains light and fluffy.
What is the culinary category for this dish?
This recipe is categorized as a Dessert.
What is the primary flavor profile of this dish?
The primary flavor is tangy citrus from the fresh lemon juice and zest.