-
1
Place one oven rack in the lower third of the oven and preheat the oven to 350F.
-
2
The lemons will be your serving dishes so prepare them as follows: trim the stem end from a lemon so that the fruit sits level.
-
3
Cut the top end one-third of the way down, making sure the cut is parallel with the bottom; reserve the top.
-
4
Repeat with all the lemons.
-
5
Hold a lemon above a strainer set over a heat-proof bowl, and scoop out the pulp.
-
6
Squeeze and reserve the juice; discard the pulp.
-
7
Repeat with all the lemons.
-
8
In a bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 granulated sugar, 1/4 cup reserved lemon juice, and the flour.
-
9
Beat on medium speed until the mixture is pale yellow, about 3 minutes.
-
10
Fill a small saucepan one-quarter full of water and heat it to a simmer over medium heat.
-
11
Place the bowl over the simmering water, and whisk constantly until very thick, about 8 minutes.
-
12
Remove the bowl from the heat, and return to the mixer.
-
13
Beat on medium speed until cool, scraping down the sides several times with a rubber spatula, about 10 minutes.
-
14
Transfer to a medium bowl, and set aside.
-
15
Wash and dry the mixer bowl and attachment.
-
16
Combine the egg whites and the remaining granulated sugar in the mixer bowl.
-
17
Set a small saucepan filled with water over medium heat, and bring to a simmer.
-
18
Place the bowl over the simmering water, and whisk until the sugar has dissolved and the mixture is warm.
-
19
Remove from heat and return to the mixer fitted with the whisk attachments; beat on low speed until frothy.
-
20
Gradually increase the speed until the meringue is shiny and soft peaks form, 2 to 3 minutes; do not overbeat.
-
21
Whisk one-third of the meringue into the yolk mixture to lighten it, and whisk until smooth.
-
22
Gently fold in the remaining meringue.
-
23
Carefully fill the prepared lemon shells to just the rims.
-
24
Transfer shells to a parchment-lined baking sheet.
-
25
Bake until the meringue is slightly golden and rises about 1 inch above the lemon, about 15 minutes.
-
26
Remove from the oven, and transfer to serving plates.
-
27
Dust with the confectioner's sugar, and garnish with the reserved lemon tops.
-
28
Serve immediately.
