Lemon Souffle

I always laugh a bit when I hear the weather men talk about the "Official beginning of summer". Here, in the Phoenix area, our weather knows no stinking dates. It gets hot when it wants to, and hot is what it was today- mid 90's. I caved. My air conditioner is officially on. I, am a wimp. I grew up on Long Island, and while I moved here in high school, I have yet to get used to the heat. Last week I was wearing sweats and a coat, this week, stick a fork in me, I'm done.






While I love a great stack of pancakes now and then, the heat definitely gets me looking for lighter breakfast fare. I was looking through a cookbook I have, From a French Country Kitchen~ The Culinary Tradition of la Madeleine French Bakery & Cafe, by Monique Esquerre and Patrick Esquerre, when I came across this recipe for Lemon Souffle. Surrounded by a neighborhood full of citrus tree's, I thought it an easy and perfect brunch idea. Start to finish was 30 minutes, and that was with a 2 year old "helping".

Lemon Souffle or Souffle au Citron

4 large lemons
4 eggs, separated
4 Tbs sugar
1 Tbs lemon juice
Juice of one orange
1 tsp Grand Marnier (optional- I only had, and used, Caravella Limoncello)
1 tsp lemon zest (optional)
Powdered sugar, for dusting

Slice off the top of each lemon. Also cut a small sliver off the bottom of each so that they will stand easily in baking dish. If desired, cut a small decorative pattern around each top portion. Remove pulp from lemons, reserving 1 Tbs for recipe, and reserve remaining for another use. Preheat oven to 375 F. Place lemons in baking dish. They will serve as souffle molds.

In a medium bowl, mix together the egg yolks and sugar, using a wooden spoon, till creamy. Add lemon juice, orange juice, Grand Marnier, and lemon zest. In another bowl, with a mixer, beat egg whites to stiff peaks, and fold gently into yolk mixture. Fill each lemon with mixture. Bake for 12 minutes. Remove from oven, sprinkle with powdered sugar, and serve immediately.

*** You will have more filling than lemons. I took the remaining filling and added to a buttered, sugared, small souffle dish, and baked alongside the lemons. You could also use small ramekins, or additional lemons.