Melted butter (for greasing)
1/4 cup of lemon juice (60 ml)
1/2 cup of confectioner's sugar (75 g)
4 large egg whites at room temperature
A pinch of salt
2 teaspoons of grated lemon zest
Melted butter (for greasing)
1/4 cup of lemon juice (60 ml)
1/2 cup of confectioner's sugar (75 g)
4 large egg whites at room temperature
A pinch of salt
2 teaspoons of grated lemon zest
Preheat the oven to 400°F (200°C)
Grease a soufflé dish with melted butter and dust it lightly with confectioner's sugar. Reserve
In a small bowl, whisk together the lemon juice and half of the confectioner's sugar. Reserve
In a mixer bowl, beat the egg whites until frothy
Add the remaining confectioner's sugar and salt, and continue beating until stiff peaks form
Fold in the reserved lemon mixture and grated lemon zest
Pour the mixture into the prepared soufflé dish and bake for about 15 minutes, or until puffed and lightly golden
Remove from the oven and serve immediately
Approximately 100 calories per serving
