Lemon soufflé is a light and fluffy dessert, perfect for ending a meal in a fresh and delicious way. The batter is made with simple ingredients such as sugar, flour, butter, lemon juice, eggs, and egg whites. The secret to a perfect soufflé lies in properly whipping the egg whites, which gives the dessert its characteristic lightness. Serve it hot, dusted with powdered sugar.
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In a bowl suitable for a bain-marie, mix 2 egg yolks with 120 g of sugar; then add the sifted flour, 2 whole eggs, the melted cold butter, and the filtered lemon juice
Place the bowl in a hot bain-marie, put over very low heat and, stirring constantly, make the mixture become creamy
Let it cool
Meanwhile, start whipping 5 egg whites with a pinch of salt, gradually adding 80 g of sugar: in the end they should be beaten until very stiff
Fold them into the cold cream, stirring gently with a wooden spoon, with movements from bottom to top and vice versa
Generously butter a soufflé mold with high, smooth sides, dust it with sugar, and fill it 3/4 full with the mixture
Electric whisk
Soufflé mold
Francia
| Energy (kcal) | 260.8 |
| Carbohydrates (g) | 34.08 |
| of which Sugars (g) | 28.46 |
| Fat (g) | 11.8 |
| of which Saturates (g) | 6.26 |
| Protein (g) | 6.52 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.13 |
