The 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 like sugar, flour, butter, lemon juice, eggs, and egg whites. The secret to achieving a perfect soufflé lies in the correct beating of the egg whites, which gives the dessert its characteristic lightness. Serve hot, dusted with powdered sugar.
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 cold melted butter, and the strained lemon juice
Immerse the bowl in a hot bain-marie, bring to a very low heat, and while constantly stirring, make the mixture creamy
Let it cool
Meanwhile, start beating 5 egg whites with a pinch of salt, gradually adding 80 g of sugar: in the end, they should be beaten into very stiff peaks
Incorporate them into the cold cream, gently mixing with a wooden spoon with movements from bottom to top and vice versa
Generously butter a soufflé mold with high and smooth edges, sprinkle it with sugar, and fill it 3/4 full with the mixture
Electric whisk
Soufflé mold
Francia
| Energy (kcal) | 255.19 |
| Carbohydrates (g) | 34.08 |
| of which Sugars (g) | 28.51 |
| Fat (g) | 11.25 |
| of which Saturates (g) | 6.03 |
| Protein (g) | 6.41 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.24 |
