1/4 cup freshly squeezed lemon juice
1/2 cup confectioner's sugar
4 large egg whites at room temperature
a pinch of salt
2 tablespoons grated lemon zest.
1/4 cup freshly squeezed lemon juice
1/2 cup confectioner's sugar
4 large egg whites at room temperature
a pinch of salt
2 tablespoons grated lemon zest.
Preheat the oven to 400°F (200°C)
Butter a 1-cup soufflé dish
Dust with confectioner's sugar, reserving half for later use
Set aside
In a small bowl, whisk together the lemon juice and reserved confectioner's sugar
Set aside
Beat the egg whites until stiff peaks form
Add the remaining confectioner's sugar, salt, and continue beating until firm
Mix in the lemon juice mixture and grated zest
Gently fold with a spatula
Pour into the prepared soufflé dish and bake for 15-20 minutes or until puffed and lightly golden
Remove from oven and serve immediately.
