20 min
Prep time
25 min
Cook time
6
Servings
Intermediate
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Lather and grate the lemons, squeeze the juice and strain through a sieve to remove any seeds.
-
2
Separate the egg whites from the yolks.
-
3
Heat the milk in a saucepan, add the lemon zest and sugar.
-
4
Melt the butter in another pan on low heat, add the flour and cornstarch stirring with a wooden spoon.
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5
Gradually add the milk while continuously stirring, remove the saucepan from the heat and add the egg yolks and lemon juice, continuing to stir.
-
6
Beat the egg whites into stiff peaks with a pinch of salt, gently fold them into the lemon cream.
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7
Butter a soufflé mold using a brush and sprinkle with icing sugar inside the mold.
-
8
Pour in the preparation and bake for 25 minutes.
-
9
Serve the soufflé immediately upon removal from the oven.
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