Soufflemon
May. 13th, 2012 07:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Meyer Lemon Almost-Souffle.
"This flavor-intense interpretation of a lemon meringue pie dispenses with extra padding, e.g. the meringue and the crust."
2 Meyer lemons
3 eggses, separated
3 additional egg yolks
3/4 cup sugar less 2 Tbsp
Heat oven to 350. Zest and juice lemons. Bring 2" water to a simmer in the bottom of a double boiler and reduce heat to low. Place the six egg yolks in the top of the double boiler and whisk until the yolks turn foamy. (Lie!) Keep whisking and very slowly pour in the sugar. Whisk in the lemon juice and zest. Keep whisking until the mixture thickens, about 10 minutes. Remove from heat.
Beat egg whites until they are just short of stiff - they should hold their shape but not be dry. Gently fold them into the lemon egg mixture and carefully pour into a (greased) 9" pie plate. Bake until just set, a lovely pale gold and nicely puffed, about 15 minutes. Serve warm, within 10 minutes. No adornment needed.
What worked: As promised, it tasted like the best part of a lemon meringue pie - lemon curd aerated by meringue.
I have a block when it comes to making lemon curd: I can't do it. This was apparently different enough that I was able to make it...
What didn't: The yolks never foamed but since I was whisking them for 7 minutes at that point, it was apparently enough. The toaster oven has hot spots on the side and since I didn't rotate it (we were eating dinner) it browned a bit on the edges.
Finally, it utterly failed when I tried to take it out of the pie plate. It glorped all over the place.
Will I make it again? Certainly. A way around the glorpitude would be to make in individual ramekins (ramekin ramekin ramekin) and bake for less time, maybe 7-10 minutes.
"This flavor-intense interpretation of a lemon meringue pie dispenses with extra padding, e.g. the meringue and the crust."
2 Meyer lemons
3 eggses, separated
3 additional egg yolks
3/4 cup sugar less 2 Tbsp
Heat oven to 350. Zest and juice lemons. Bring 2" water to a simmer in the bottom of a double boiler and reduce heat to low. Place the six egg yolks in the top of the double boiler and whisk until the yolks turn foamy. (Lie!) Keep whisking and very slowly pour in the sugar. Whisk in the lemon juice and zest. Keep whisking until the mixture thickens, about 10 minutes. Remove from heat.
Beat egg whites until they are just short of stiff - they should hold their shape but not be dry. Gently fold them into the lemon egg mixture and carefully pour into a (greased) 9" pie plate. Bake until just set, a lovely pale gold and nicely puffed, about 15 minutes. Serve warm, within 10 minutes. No adornment needed.
What worked: As promised, it tasted like the best part of a lemon meringue pie - lemon curd aerated by meringue.
I have a block when it comes to making lemon curd: I can't do it. This was apparently different enough that I was able to make it...
What didn't: The yolks never foamed but since I was whisking them for 7 minutes at that point, it was apparently enough. The toaster oven has hot spots on the side and since I didn't rotate it (we were eating dinner) it browned a bit on the edges.
Finally, it utterly failed when I tried to take it out of the pie plate. It glorped all over the place.
Will I make it again? Certainly. A way around the glorpitude would be to make in individual ramekins (ramekin ramekin ramekin) and bake for less time, maybe 7-10 minutes.
