Lemon Soufflé Tartlets
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.
Combine flour, sugar, and salt in processor.
Add butter. Using on/off turns, cut in butter until coarse meal forms.
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.
Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl.
Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices.
Whisk until mixture thickens, about 4 minutes.
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.
Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
Using electric mixer, beat egg whites in large bowl until frothy.
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.
Bake until filling is golden brown and set, about 13 minutes.
Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets.
Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.