Lemon Soufflé

Name: Lemon Soufflé
Yield: 4
Ingredients: '1/4 cup freshly squeezed lemon juice'; '1/2 cup granulated sugar'; '4 large egg whites at room temperature'; '1 pinch of salt'; '2 tablespoons grated lemon zest'; 'Butter for greasing'; 'Confectioner's sugar for dusting'; 'A 1.5-liter soufflé dish'

1
'1/4 cup freshly squeezed lemon juice'
2
'1/2 cup granulated sugar'
3
'4 large egg whites at room temperature'
4
'1 pinch of salt'
5
'2 tablespoons grated lemon zest'
6
'Butter for greasing'
7
'Confectioner's sugar for dusting'
8
'A 1.5-liter soufflé dish'

Ingredients

1
'1/4 cup freshly squeezed lemon juice'
2
'1/2 cup granulated sugar'
3
'4 large egg whites at room temperature'
4
'1 pinch of salt'
5
'2 tablespoons grated lemon zest'
6
'Butter for greasing'
7
'Confectioner's sugar for dusting'
8
'A 1.5-liter soufflé dish'

Directions

1
'Preheat the oven to a high temperature.'
2
'Grease the soufflé dish with butter and dust generously with confectioner's sugar.'
3
'Reserve.'
4
'In a small bowl, combine the lemon juice and half of the granulated sugar
5
Reserve.'
6
'In a stand mixer, beat the egg whites until stiff peaks form.'
7
'Add the remaining granulated sugar and salt
8
Continue beating until firm peaks form.'
9
'Fold in the reserved lemon juice mixture and grated lemon zest.'
10
'Gently pour the batter into the prepared soufflé dish.'
11
'Bake until puffed and lightly golden brown.'
12
'Serve immediately.'