Margarine (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 tablespoons (tablespoon) of grated lemon zest
Margarine (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 tablespoons (tablespoon) of grated lemon zest
Preheat the oven to 400°F (200°C)
Grease a soufflé dish with margarine and dust it generously with confectioner's sugar. Reserve
In a small bowl, mix well the lemon juice and half of the confectioner's sugar. Reserve
In a mixer, beat the egg whites until snowy
Add the remaining confectioner's sugar and salt and continue beating until stiff peaks form
Combine the reserved lemon juice and grated lemon zest
Mix delicately with a spatula
Place the mixture in the prepared soufflé dish and bake in the preheated oven for about 15 minutes, or until puffed and lightly golden
Remove from the oven and serve immediately
Approximately 100 calories per serving
