Lemon Cheesecake Souffles

Lemon Cheesecake Souffles

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[Insert overused "when life hands you lemons" phrase here.]

Lemon Cups


  • 12 lemons

  • 1 1/2 cups lemon juice

  • 3/4 cup water, chilled

  • 1 1/2 tablespoons gelatin

  • 1 1/2 cups sugar

  • 1 pinch salt

  • 3 cups heavy cream, chilled

  • Blueberries, to garnish

  • Mint leaves, to garnish


  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.

  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.

  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.

  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.

  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.

  6. Garnish with blueberries and mint, and enjoy.





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