Lemon Soufflé

Name: Lemon Soufflé
Yield: 4
Ingredients: 1 cup of lemon juice; 1/2 cup of confectioner's sugar; 2 tablespoons of grated lemon zest; 4 large egg whites at room temperature; 1/2 teaspoon of salt; Accessory; Lemon soufflé mold with a capacity of 1.5 liters

1
1 cup of lemon juice
2
1/2 cup of confectioner's sugar
3
2 tablespoons of grated lemon zest
4
4 large egg whites at room temperature
5
1/2 teaspoon of salt
6
7
Accessory
8
Lemon soufflé mold with a capacity of 1.5 liters

Ingredients

1
1 cup of lemon juice
2
1/2 cup of confectioner's sugar
3
2 tablespoons of grated lemon zest
4
4 large egg whites at room temperature
5
1/2 teaspoon of salt
6
7
Accessory
8
Lemon soufflé mold with a capacity of 1.5 liters

Directions

1
Preheat the oven to ..
2
Remove from the oven and serve immediately
3
4
5
In a bowl, mix well the lemon juice and half of the confectioner's sugar. Reserve
6
In a stand mixer, beat the egg whites until stiff peaks form
7
Add the remaining confectioner's sugar and salt and continue beating until firm peaks form
8
Add the reserved lemon juice and grated lemon zest
9
Mix delicately with a spatula
10
11
Place the mixture in the mold and bake until puffed and lightly golden (about 15 minutes).