【柠檬舒夫蕾】
by 毛毛妈
舒夫蕾可以说是一款比较低卡的甜点了，但这道点心要烤好即吃，要不然它会在你眼前就回缩了。就是我把它从楼上端到楼下，拍照时它已缩下去了近一半，不过还是很好吃啊。我们家已经不喝牛奶有几年了，这次用的是 杏仁奶做的柠檬舒夫蕾，也很成功。
1：牛油1大匙，细白糖1.5大匙；
2：柠檬一个，糖粉1大匙；
3： 杏仁奶1/2杯（120克）或牛奶1/2杯（120克）；
4：特大号鸡蛋的蛋黄2个，糖1大匙（14克），香草香精1茶匙，面粉2.5大匙（21克）；
5：特大号鸡蛋的蛋清3个，白醋1/3茶匙或 塔塔粉1/4茶匙；白糖2大匙（28克）；
6：糖粉1.5大匙。
其他：4-5 个8盎司的烤杯。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、将1大匙牛油微波熔化，用刷子将烤杯里面刷薄薄一层（图1），放上1.5大匙糖，让糖均匀粘上，烤杯磕到出多余的糖到下一个刷了牛油的杯里，依次弄好所有杯子（图1），杯子放冰箱里冷藏待用。
2、柠檬水冲洗干净，用纸巾擦干，将外面的黄皮擦下来放到一碗中（图3），然后将柠檬切一半，挤出汁3大匙放入柠檬碎皮的碗中（图4），放入1大匙糖粉拌匀待用。
3、 杏仁奶1/2杯放入一小锅中（图5）中火煮滚离火。将4料里的蛋黄，香草香精和糖放一小盆里（图6）拌匀，然后放入4料里的面粉（图7）拌匀。将煮好的杏仁奶分4次加入蛋黄糊里（图8），每次都要拌匀（图9）。
4、将蛋奶糊倒回 小锅里，中火边煮边搅拌至浓稠（图10），离火。放入先前的柠檬皮碎屑，柠檬汁，糖粉的混和（图11），拌匀待用。
5、将烤箱打开预热400F/205摄氏度。用1个干净无水的盆分盛蛋白。蛋白加白醋或塔塔粉用打蛋器（handheld mixer）高速打几分钟（图12）到发，接着加入2大匙糖再打2分钟至挺（图13）。
6、将打发的蛋白的1/3放入蛋黄糊里（图14），用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里，用橡皮刀从上往下轻轻翻拌均匀（图15），一定要翻拌均匀，这样糕体才细腻，但不要过度。拌法参见戚风蛋糕视频。
7、将蛋糊倒入杯子里，杯子放到一烤盘上（图16），用刀将蛋糊表面抹平。放入烤箱，立刻将温度降到375F/190摄氏度，烤14分钟至表面上色，拿出来轻摇盘子，糕体还颤动即可。均匀撒上糖粉即可开吃。
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