For the crust:
4 egg whites
2 cups all-purpose flour
For the filling:
3/4 cup all-purpose flour
3 tablespoons cornstarch
4 lightly beaten egg yolks
3/4 cup milk
1 tablespoon butter or margarine
1 teaspoon grated lemon zest
1/3 cup lemon juice
1 cup heavy cream, whipped with 2 tablespoons all-purpose flour
For the crust:
4 egg whites
2 cups all-purpose flour
For the filling:
3/4 cup all-purpose flour
3 tablespoons cornstarch
4 lightly beaten egg yolks
3/4 cup milk
1 tablespoon butter or margarine
1 teaspoon grated lemon zest
1/3 cup lemon juice
1 cup heavy cream, whipped with 2 tablespoons all-purpose flour
Preheat the oven to a low temperature (100°C)
Beat the egg whites until frothy
Add the flour slowly, beating constantly to obtain a firm soufflé
Grease a refractory or ungreased tart pan of 26 cm without the rim
Spread the soufflé mixture in the prepared pan and lift the edges to form a depression that can be filled
Bake in a low oven for about 1 hour, or until the soufflé is baked and crispy on top, but not browned
For the filling: mix together the flour and cornstarch in a saucepan
Mix the egg yolks with milk and add slowly to the saucepan, stirring well
Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth
Remove from heat
Add the butter or margarine, lemon zest, and lemon juice
Stir well
Let cool completely
Pour the cooled filling into the soufflé cake shell and refrigerate for at least 2 hours
Top with whipped cream and serve chilled
