Make lemonade? Or grab tequila and salt? Neither. Make soufflés instead. Much more satisfying, and so damn cute! These ones are cooked inside the lemons themselves, increasing the intensity of their lemon-ness just that little bit more.
I’ve always had a thing for lemons. That tart, sour tingle in your jaw, that feels so bad and so achingly good at the same time. They make the perfect dessert, because they take the edge off the sugar, so you don’t feel sickly sweet immediately afterwards. And did I mention how cute they are?
The recipe is relatively long and precise (two stints at the stove, and whisking and beating for set periods of time) but the end result is completely worth it. You’ll feel like you’re eating fluffy little clouds of happiness. Each spoonful will bring you closer to heaven. Trust me.
My little army of lemon soldiers, sitting obediently in the oven, their chests puffing up with pride. To maximise soufflé height, I would recommend scraping the insides of the lemons until completely clean and smooth, then rubbing the walls with butter and dusting with sugar.
…. And a ladybug just landed on my pillow, which I believe is a sign that I should go to sleep! Or just a coincidence. At any rate, my eyelids feel as heavy as concrete, so goodnight! Good luck with whatever lemons life hands you.