Dessert

Lemon Meringue Souffles is for Dessert.

Lemon Meringue Souffles takes 42 minutes to prepare.

Lemon Meringue Souffles takes 18 minutes to cook.

Lemon Meringue Souffles makes 4 servings.

The ingredients for Lemon Meringue Souffles are:

Per serving: 1 ramiken (1/2 cup + meringue)
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1.5 tsp flour
2 large eggs, separated
4 Tbsp Splenda
1/4 cup sugar
1/2 tsp lemon peel (zest half a large lemon)
2 Tbsp lemon juice (juice half a large lemon)
3.5 Tbsp water
1/8 tsp cream of tartar
4 tsp powdered sugar
1/2 tsp butter

Here is how you make Lemon Meringue Souffles:

Note: for a crisper meringue, use only sugar in the syrup (not splenda). If desired, use only spenda in the lemon mixture and only sugar in the meringue, so as to keep the same calorie count.===========================1---Separate yolks from whites. Dump yolks in small saucepan. Put whites in a clean, dry glass or metal bowl (not plastic). If possible, it is best to let whites reach room temperature before beating (wait about 20 minutes before moving to step 2).2---Grease four 1/2 cup ramekins with the butter. In each, add 1 tsp of powdered sugar and swirl it around until it coats the bottom and sides (or plain sugar for crunch; splenda's flavor is too strong for this). Use a finger to smooth the powdered sugar on the sides, if lumps make it difficult to spread.3---Prepare lemon zest/peel in small saucepan.4---Mix together 1.5 tsp flour, 2 Tbsp sugar, and 2 Tbsp Splenda in a small bowl.5---Blend yolks with lemon juice. Add sugar mixture and blend until smooth.6---Begin heating 3.5 Tbsp water and the remaining 2 Tbsp sugar and 2 Tbsp Splenda on medium-high heat in a saucepan. 7---Cook lemon mixture on medium heat, whisking briskly and continuously, until sauce thickens to a consistency like pudding (3-5 minutes). (if mixture starts sticking to the bottom, immediately remove pan and whisk the sticking part into the mixture). When thickened, set aside. Do not cook longer than absolutely necessary -- it needs to be liquid enough to blend with whites.8---When water/sugar is boiling, swirl pan to "stir" sugar. Continue boiling until it is a clear syrup. Reduce heat to medium.9---Whip whites on medium speed until eveny foamy and turning white (about 1 min). Add cream of tartar and whip into meringue until it makes soft, hooked peaks (about 2 min). 10---Bring syrup to a rapid boil. Continue until it reaches soft ball stage (238 degrees) OR when bubbles JUST barely start becoming glossy and seem to slow down in speed. Immediately remove from heat and...11---Start beating whites again at medium and pour syrup into whites. Continue beating until whites form glossy, stiff, straight peaks and ridges (2-4 min). Meringue should feel thick. 12---Begin preheating the oven to 350.13---Using half the meringue or somewhat less, fold into lemon mixture gently (mixture should still be warm). ---------- To fold: Scrape down one side, down underneath, up the opposite side, and pull whatever mixture clings over the top without you pushing or touching the top of the mixture. Turn the bowl 90 degrees and repeat. Once you are used to the motion, you can fold and turn simultaneously. Fold only until it is no longer "streaking" but is one color. This can feel like you're doing nothing at first, but keep at it. Be sure to scrape the sides and your utensil occasionally to make sure it all gets folded in. (about 5 min)14---Spoon lemon mixture into the 1/2 cup ramekins until about 1/2 inch from top. Spread meringue over . Wipe top edges and sides of ramekins with a slightly damp cloth, if necessary.15---Bake about 8 minutes, or until the meringue is lightly browned. Remove from oven and serve immediately or chill, covered or in airtight container, in fridgeNumber of Servings: 4Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Lemon Meringue Souffles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 105.4

• Total Fat: 3.0 g
• Cholesterol: 107.6 mg
• Sodium: 35.4 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 0.1 g
• Protein: 3.3 g