It is my life’s goal to be Martha Stewart.
OK, just kidding! But I do love her recipes.
So when mine eyes got a gander at a recipe for cute little lemon soufflés in lemon cups (SO creative! How do she and her team of crafty cohorts do it??), I knew it had to be mine, in my own kitchen, right then and there (I’m a bit impatient when it comes to Martha Stewart recipes. And dessert.).
So I got my Martha on and made ya’ll a super-sweet batch of Lemon-Lime Souffles
. Aren’t they just adorbs? They’re so adorbs, I just wrote “adorbs” twice. Nay, three times. This will never happen again.
Let’s get soufflé-in!
First, cut the tippy tips of each lemon and lime so they sit level. Then slice off and reserve their tops, and scoop out the pulp and juices.
The hollowed out shells will serve as your future soufflé holders. Gah, I get giddy just looking at them!
Next, make the filling: Prepare the lemony limey egg yolk batter, then the meringue, then slowly and carefully fold the two together. You want to be sure the meringue doesn’t lose its oomph, or you’ll end up with lame soufflés.
Carefully fill each lemon and lime cup with the filling to just below the rims. Try to contain your excitement.
Bake the soufflés until they’re just golden brown and puff up about an inch over the tops of the rims. Quickly dust them with powdered sugar and serve immediately. And there you go! This is one ridiculously citrusy, ridiculously easy, ridiculously adorbs
– I mean, cute and creative – dessert.
More Souffle RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!