The only thing more special than the beautiful presentation of this dessert is the bright, citrusy flavor of the Meyer lemon Spread.
SHOPPING LIST:
7 Meyer Lemons
1-6 ounce Jar Bella Cucina Meyer Lemon Spread
2 tablespoons all-purpose flour
5 large egg whites, room temperature
4 Tablespoons cane sugar
2 tablespoons unsalted butter, at room temperature
1 Tablespoon Bella Cucina Aromatic Wildflower Sugar
Lemon verbena or mint springs for garnish
PREPARATION: Preheat oven to 375 degrees F.
Zest and juice one of the lemons into a large bowl.
CHEF'S NOTE: You can either cook this dessert in Meyer Lemons, as noted below, or you can simply cook and serve in 6-8 small ramekins. If using ramekins, remember to butter and sugar them before adding the sformato filling, then run a knife around the rim of the ramekin before putting into the oven.
To prepare the Meyer lemons for filling, cut just enough of the bottom of the lemons so that they can sit on their own. Cut off enough of the tops of the lemons so that you can spoon the sformato mixture into the cavity, reserving the top as a garnish for serving. With a sharp knife, carefully cut the around the inside flesh of the lemon. Scoop out the flesh of the lemons, being careful not to break the skin. Strain off the juice and reserve. (Use the pulp with olive oil and garlic for marinades.) Dry the inside of the hollowed out lemon with a paper towel. Melt the butter over low heat, then brush on the inside of the lemon. Sprinkle with 1/2 of the cane sugar, reserving the rest as garnish.
Add the Meyer Lemon Cream to bowl and whisk until smooth.
Beat the egg whites until foamy. Gradually, add 1 tablespoon of sugar at a time, and beat until stiff peaks form. Stir a third of the whites into the Meyer Lemon Cream mixture. Sift in the flour. Gently fold in the remaining whites using a spatula.
Fill each lemon to the top with the mixture, and smooth off the top. Run a knife around edges to remove batter from rims. Place any remaining mixture into a buttered, sugared dish. Sprinkle the wildflower sugar over the top.
Place the lemons on an ovenproof dish or sheet pan and cook until the tops are slightly golden and puffy, about 12-15 minutes. Remove from oven. Garnish with fresh mint leaf sprigs. Serve immediately.
photo credit: pinterest