Cut the lid and the bottom straight off of the lemons. So you have a good floor space. Then scoop out the pulp and save. Put the pulp through a sieve and collect the fruit juice.
Separate the eggs and beat the yolks with 40 ml of fruit juice, 30 g of sugar and the flour over a hot water bath. As soon as the mass has hardened a little, remove it from the water bath and keep beating until it has cooled down. Beat the egg white with the remaining sugar until stiff and carefully fold into the egg yolk mixture.
Spread into the hollowed out lemons with a spoon. Be careful not to fill them completely, as they will still rise strongly in the oven. Bake the lemon dessert in a preheated oven at 175 ° C top and bottom heat for about 15 minutes.
Of course, you can also prepare the delicious dessert with other citrus fruits such as oranges. Have fun trying out the lemon soufflés!
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