Lemon Souffles in Lemon Shells
7 large lemons, divided
3 egg yolks
5 tablespoons sugar, divided
3 tablespoon lemon juice
Grated rind of 1 lemon
4 egg whites
1/4 teaspoon salt
Preheat oven to 375 F
Slice ends from lemons so they will sit level.
Halve horizontally, making 12 small lemon cups
Remove pulp, taking care not to pierce the shell.
Drain shells upside down on paper towels.
In a warm bowl, beat egg yolks with 4 tablespoons sugar until thick and lemon colored. Fold in lemon juice and rind.
In a clean bowl, whip egg whites with salt until they form soft peaks. Add remaining sugar and continue beating until stiff. Do not over beat. Fold beaten whites into yolk mixture
Fill 12 lemon cups with souffle mixture. Place in 9x13x2 inch pan and bake 15 to 17 minutes until lightly browned. Serve immediately. Each serving consist of two souffle-filled lemon cups.
Garnish with mint leaves
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