Lemon Soufflé
A lemon souffle made with fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 tbsp softened butter (for cups)
- 1 tbsp sugar (for cups)
- 2 Eggs
- 75 g sugar
- 2 Tbsp softened butter
- 100 g quark
- 1 untreated lemon (juice and zest)
- 1 tsp cornflour
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 200°C with fan and top heat. Carefully grease four small ovenproof cups or souffle molds and sprinkle with sugar.
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2.
Separate the eggs. Beat the yolks with 50 g sugar until pale and creamy. Stir in the butter. Sift the well-drained quark through a fine sieve and mix into the yolk mixture with 2 tbsp lemon juice and zest. Whisk the egg whites to stiff peaks, gradually adding the remaining sugar. Fold one third of the meringue into the yolk mixture, sift the cornflour over it, and gently fold together. Carefully fold in the rest of the meringue.
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3.
Fill the cups three‑quarters full with the batter. Gently wipe any excess butter and sugar from the exposed upper edge.
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4.
Bake the soufflés in the preheated oven for 10–15 minutes and serve immediately dusted with powdered sugar.
