Lemon soufflé is a light and fluffy dessert, perfect for finishing a meal in a fresh and delightful way. The batter is prepared with simple ingredients such as 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 give the dessert its characteristic lightness. Serve warm, dusted with powdered sugar.
In a suitable bowl for a double boiler, mix 2 egg yolks with 120 g of sugar; then add the sifted flour, 2 whole eggs, the cooled melted butter, and the filtered lemon juice.
Immerse the bowl in a hot double boiler, place over very low heat and, stirring continuously, make the mixture creamy.
Let it cool down.
Meanwhile, start beating 5 egg whites with a pinch of salt, gradually adding 80 g of sugar until they are beaten very stiff.
Gently fold them into the cooled cream using a wooden spoon with movements from bottom to top and vice versa.
Generously butter a tall, smooth soufflé dish, sprinkle it with sugar, and fill it 3/4 with the mixture.
Electric Whisk
Soufflé Dish
France
| 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 |
