Lemon Soufflé Tartlets

Name: Lemon Soufflé Tartlets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 10 larges egg whites; 4 larges egg yolks; 4 larges eggs; 10 Tbsps fresh lemon juice; 3 Tbsps fresh lime juice; 6 servings Powdered sugar; 1 pinch Pinch of salt; 177 milliliters sugar; 177 milliliters tablespoons unsalted butter, cut into 1/2-inch cubes

Need a vegetarian hor d'oeuvre? Lemon Soufflé Tartlets could be an excellent recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 29g of fat, and a total of 540 calories. This recipe serves 6. If you have butter, eggs, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine flour, sugar, and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter. Using on/off turns, cut in butter until coarse meal forms.

Ingredients you will need

Butter

Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total.

Ingredients you will need

Dough

Egg Yolk

Equipment you will use

Frying Pan

Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

Equipment you will use

Baking Sheet

Preheat oven to 375°F.

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Oven

Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.

Equipment you will use

Oven

Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl.

Ingredients you will need

Lemon Peel

Sugar

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices.

Ingredients you will need

Lemon

Sugar

Water

Lime

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk until mixture thickens, about 4 minutes.

Equipment you will use

Whisk

Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.

Ingredients you will need

Lemon Curd

Butter

Equipment you will use

Whisk

Sieve

Bowl

Preheat oven to 425°F.

Equipment you will use

Oven

Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.

Ingredients you will need

Lemon Curd

Equipment you will use

Bowl

Using electric mixer, beat egg whites in large bowl until frothy.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center.

Ingredients you will need

Egg Whites

Lemon Curd

Crust