Lemon Soufflé Recipe

Have this specialty on your menu. A classic of French cuisine that pleases everyone!

Ingredients

• ½ cup (tea) of confectioner’s sugar
• ¼ cup (tea) of lemon juice
• 4 egg whites at room temperature
• 1 pinch of salt

Ingredients for Greasing and Sprinkling

• Butter
• Icing sugar

Preparation Mode

1. Grease 6 soufflé pans with butter.
2. Sprinkle the cupcake liners with powdered sugar. Set aside.
3. Preheat the oven to 200ºC.
4. Place half of the icing sugar and the lemon juice in a bowl.
5. Mix and set aside.
6. In a mixer, beat the egg whites until stiff.
7. Add the salt, remaining sugar and continue beating until stiff peaks form.
8. Add the lemon juice mixed with the sugar, set aside.
9. Mix gently with a spatula.
10. Distribute the dough into the molds.
11. Bake for approximately 10 minutes or until risen and lightly browned.

Mom’s Tips

When beating the egg whites: obtain a foam of egg whites with tiny air bubbles. This helps to obtain a firm mixture that is resistant to the oven temperature. The salt helps to stabilize the consistency.

Round ramekins, in individual portions, distribute the heat better and keep the soufflé fluffy for longer

Fun fact: French soufflé “soufflé“, means “blown”.

Yields 6 units.