This deliciously, fresh dessert is served up in the lemon itself. It's pretty easy to make too and within the hour, you can have guests tucking into them!
Ingredients (serves 8)
• 8 large lemons
• 3 eggs, separated
• ½ cup sugar, divided
• 2 tablespoons all-purpose flour
• Confectioners’ sugar
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Directions:
1. Preheat the oven to 350°F. Meanwhile, line a sheet pan with parchment
paper then slice the stem ends from the lemons, so that they can sit
level. Cut the tip end of each lemon off, parallel with the bottom and
roughly about one-third of the way down. Put the tops aside.
2. Hold each lemon firmly and use a serrated knife to remove the pulp
from each lemon. Use a melon-baller to scoop out the flesh and place
into a sieve over a bowl. Squeeze the juice from the pulp, keeping it
aside for later. Meanwhile, place the lemon shells on the sheet pan.
3. Combine the egg yolks, 1/4 cup sugar, 1/4 cup lemon juice and flour
in a heat proof bowl and whisk until pale yellow. Place the bowl over a
pot of simmering water and continue to whisk the mixture for a further 8
minutes, until very thick. Remove from heat then beat with an electric
mixture for 10 minutes until it has cooled. Scrape down the sides and
transfer to a clean bowl.
4. In a medium bowl combine the egg whites and the 1/4 remaining cup of
sugar. Beat with the electric mixer on a low speed until frothy. Slowly
increase the speed until the meringue appears shiny and hold soft peaks
for about 2 to 3 minutes.
5. Whisk 1/3 of the meringue into the yolk mix and fold in the remaining
meringue gently, filling the lemon shells to just below the rim. Bake
for about 14 to 17 minutes, until the tops are golden and have risen
about 1 inch above the shell.
6. Serve immediately garnished with confectioner's sugar and reserved
lemon tops.
No comments:
Post a Comment