Lemon Souffles

8 large lemons, ends removed, tops reserved
3 eggs, divided
1/2 c. sugar or splenda, divided
2 T. flour
confectioners sugar

Preheat oven to 350. Line or spray a sheet pan. Squeeze all juice from lemons into a large bowl, removing seeds as you go. Set aside. Use a sharp knife to remove all the pulp from the lemons. Place the hollowed out lemons on the sheet pan. In a heat proof bowl, combine the egg yolks, 1/4 c. sugar, 1/4 c. juice, and flour. Whisk until pale yellow. Place the bowl over a pan of simmering water and continue to whisk for 8 minutes, until very thick. Remove from the heat and beat with electric mixer for 10 minutes. Transfer to a room temperature bowl (to keep the eggs from cooking more), and set aside. Combine the egg whites with remaining 1/4 c. sugar. Beat on low speed until frothy. Slowly increase the speed until the meringue is shiny and soft peaks form and hold, about 2-3 minutes. Whisk 1/3 of the meringue into the yolk mixture, then gently fold in the rest. Fill the lemon shells to just below the rim. Bake 14-17 min, until the tops are golden and have risen above shell. Serve immediately. Garnish with confectioners sugar & reserved tops.

* you could also use lemon pudding instead if you don't have the time to fix as directed.