Lemon Soufflé
A lemon souffle made with fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg whites
- 1 tbsp Lemon Juice
- 100 g powdered sugar
- 2 egg yolks
- 1 tsp unprocessed lemon zest
- 50 g quark
- 2 tbsp Cornstarch
Instructions
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1.
Preheat the oven to 160°C (320°F) with upper and lower heat. Grease and flour four small souffle molds.
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2.
Beat the egg whites gradually with the lemon juice, then fold in 50 g powdered sugar and continue beating until stiff, glossy peaks form. Divide the mixture in half. Whisk the yolks with the remaining powdered sugar and lemon zest until fluffy; stir in the quark, pour half of the meringue over it, sift the cornstarch on top, and gently fold everything together.
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3.
Fill three‑quarters of each mold with the quark mixture and lightly spread the remaining meringue on top.
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4.
Bake in the preheated oven for 20–25 minutes until golden brown.
