Ingredients

Preparation

1. Butter and flour 6 small soufflé molds.

2. Beat the egg yolks in a bowl with 30 g of sugar until they turn white. Add the cornstarch and mix.

3. Heat the lemon juice in a saucepan. Pour boiling over the preparation while whisking, then pour back into the saucepan and cook the cream until it starts to boil, stirring constantly with the whisk.

4. Preheat the oven to 180°C.

5. Beat the egg whites until stiff peaks form, adding the remaining sugar at the end of the operation. Immediately incorporate into the warm lemon cream. Fill the molds with this preparation up to ½ cm from the edge.

6. Bake for about 12 minutes.

7. Remove from the oven and serve immediately.

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Dessert

Lemon Soufflé

Name: Lemon Soufflé
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Ingredients: 200 ml of lemon juice; 30 g of cornstarch; 130 g of sugar; 4 eggs; 20 g of butter; 20 g of flour

Preparation: 20 min

Cooking: 12 min

Servings: 6

Indulge in this lemon soufflé, fresh and delicate. This recipe, although simple, will impress your guests with its invigorating flavors and lightness. The combination of lemon juice, egg yolks, and whipped egg whites creates a perfect airy dessert to finish a meal in style. Serve it immediately after cooking for maximum effect.