Lemon Soufflé

Ingredients

• 1 egg yolk
• 20 g sugar
• 1 tbsp lemon juice (thinly grated zest of an untreated lemon)
• 50 g quark
• 2 egg whites
• 10 g sugar
• 1 tsp flour
• 1 tsp powdered sugar
• 1 tbsp butter
• 2 tbsp sugar

Instructions

1. 1.

   Preheat the oven to 200°C fan. Grease two small soufflé molds carefully and dust them with sugar.

2. 2.

   Beat the egg yolk with the sugar until the mixture is almost white.

3. 3.

   Sift the quark and stir it into the lemon juice and zest, then fold into the yolk mixture.

4. 4.

   Whisk the egg whites stiffly, gradually adding the sugar as you go.

5. 5.

   Fold a third of the meringue into the yolk mixture, sift flour over it, and gently fold together. Carefully fold in the remaining meringue.

6. 6.

   Fill the molds 3/4 full with batter. Wipe the exposed upper rim with butter and sugar gently.

7. 7.

   Bake the soufflés in the preheated oven for about 10‑12 minutes, dust with powdered sugar, and serve immediately.