Check out how easy it is to make a light soufflé for a special lunch.


  • 8 tablespoons of sugar
  • 5 excited
  • Zest of 1 lemon
  • 1 tablespoon potato starch
  • 1 teaspoon of lemon juice
  • 9 whites
  • Butter
  • Sugar

Preparation Mode

  1. Grease souffle molds with butter.
  2. Sprinkle sugar over the butter, completely lining the bottom and sides of the molds. Reserve.
  3. Using a mixer, beat the egg yolks with 4 tablespoons of sugar until you obtain a fluffy, whitish cream.
  4. Add the potato starch, lemon juice, zest and beat some more.
  5. Heat the oven.
  6. Beat the egg whites, add the remaining sugar and continue beating until stiff peaks form.
  7. Mix the meringue with the yolks, stirring slowly and gently, without beating.
  8. Pour the dough into the molds, filling them almost to the edges.
  9. Bake for approximately 15 minutes.
  10. Serve immediately.

Mom Tips

Potato starch is essentially made up of the starch from the potatoes themselves. It is widely used as a thickener in confectionery in general.

Serve the soufflé as a dessert for heavier meals.


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