Lemon Soufflé
A lemon souffle made with fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 40 g lemon zest
- 1 untreated lemon
- 3 eggs
- 80 g sugar
- 200 g Cream cheese
- 2 tbsp Cornstarch
- powdered sugar
- 4 heat‑proof ramekins (125 ml capacity)
- 1 tbsp butter (for the ramekins)
- 1 packet vanilla sugar (for the ramekins)
Instructions
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1.
Preheat the oven to 200°C. Grease the ramekins and dust them with vanilla sugar.
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2.
Finely dice the lemon zest. Wash and dry the lemon, grate its peel, and squeeze out the juice. Mix juice and peel with the zest.
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3.
Separate the eggs by tapping each in the middle of a sharp edge and breaking into two parts. Let yolks from one half glide into the other while catching whites in a fat‑free container. Beat whites stiffly, adding 50 g sugar gradually. Whip yolks with remaining sugar and cream cheese until creamy. Stir in cornstarch. Fold lemon mixture and meringue gently.
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4.
Fill a deep baking tray or pan two thirds full of water. Pour the souffle batter into the ramekins and place them in the water bath. Bake in the oven (bottom, convection 180°C) for 15 minutes until golden brown. Remove, dust with powdered sugar, and serve warm.
