Lemon Souffle - Take 2

My family (dad in particular) fell in love with Lemon Souffles ever since I made it last Sunday. He liked it so much, both him and mom have been going around looking for cheaper lemons (because they are now double or triple their previous price).

So yesterday, my mom got 3 lemons. They were only 5 cents cheaper, but she bought them anyway. My mom's got a cute way of showing her love for my dad. *^.^*

Or maybe, just maybe... she likes the lemon souffles too.


I'm still using the recipe from Martha Stewart since it seemed to work out well.

RECIPE
~ Adapted from Martha Stewart's Little Lemon Souffles

Ingredients:
Scant 1/4 cup lemon juice
Zest of 1 lemon (optional, but I wouldn't waste the zest since it's rich in flavour)
3 large eggs, separated
1/2 cup granulated sugar (split into half, one portion for yolks, one portion for whites)
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting (optional)


Method:
1. Prepare ramekins: Use a brush to cover the bottom and sides with shortening. Put into freezer to harden. Repeat. Line the sides and bottom with coarse sugar. Keep chilled.

2. Preheat oven to 350 degrees F.

3. YOLKS: Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Mix in the lemon zest, if using. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.

4. WHITES: 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.

5. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the ramekins to the rim. Scoop off excess with the back of a knife or spatula. Clean the rims with your fingers so there's no batter on it.

6. Place ramekins onto baking sheet. Bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. (Mine browned rather quickly though I was baking on the 2nd lowest rack. May need to place another tray at the top rack midway, to prevent the top from burning.)

7. Remove from oven, transfer to serving plates. Dust with confectioners' sugar. Serve immediately.