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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place one oven rack in the lower third of the oven and preheat the oven to 350°F. | 2. The lemons will be your serving dishes so prepare them as follows: trim the stem end from a lemon so that the fruit sits level. | 3. Cut the top end one-third of the way down, making sure the cut is parallel with the bottom; reserve the top. Repeat with all the lemons. | 4. Hold a lemon above a strainer set over a heat-proof bowl, and scoop out the pulp. | 5. Squeeze and reserve the juice; discard the pulp. Repeat with all the lemons. | 6. In a bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 granulated sugar, 1/4 cup reserved lemon juice, and the flour. | 7. Beat on medium speed until the mixture is pale yellow, about 3 minutes. | 8. Fill a small saucepan one-quarter full of water and heat it to a simmer over medium heat. | 9. Place the bowl over the simmering water, and whisk constantly until very thick, about 8 minutes. | 10. Remove the bowl from the heat, and return to the mixer. | 11. Beat on medium speed until cool, scraping down the sides several times with a rubber spatula, about 10 minutes. | 12. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl and attachment. | 13. Combine the egg whites and the remaining granulated sugar in the mixer bowl. Set a small saucepan filled with water over medium heat, and bring to a simmer. | 14. Place the bowl over the simmering water, and whisk until the sugar has dissolved and the mixture is warm. | 15. Remove from heat and return to the mixer fitted with the whisk attachments; beat on low speed until frothy. | 16. Gradually increase the speed until the meringue is shiny and soft peaks form, 2 to 3 minutes; do not overbeat. | 17. Whisk one-third of the meringue into the yolk mixture to lighten it, and whisk until smooth. | 18. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just the rims. | 19. Transfer shells to a parchment-lined baking sheet. | 20. Bake until the meringue is slightly golden and rises about 1 inch above the lemon, about 15 minutes. | 21. Remove from the oven, and transfer to serving plates. | 22. Dust with the confectioner's sugar, and garnish with the reserved lemon tops. | 23. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	8			-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.