Lemon soufflé

Lemon soufflé

This season our garden lemon tree has given a nice amount of lemons. I made delicious soufflé based on these, and it’s a real treat.
We always think that making a soufflé is a technical feat, but believe me, nothing easier, the secret is not to break the egg whites when mixing, you must mix gently and not too much otherwise.

Lemon soufflé

Lemon soufflé

soufle-ciytron

Ingredients:

  • 3 eggs
  • 2CS butter at room temperature
  • 1 glass of sugar
  • 1/4 glass of flour
  • 1CS of lemon zest
  • 1 glass of milk
  • The juice of 2 lemons

Preparation:

  • Turn on the oven at 180 °
  • Butter ramekins in the oven
  • Beat the sugar with butter until you get a cream
  • Add the egg yolks one by one
  • Then add the zest, milk, flour and the juice, you will get a liquid mixture
  • Beat the egg whites, then add 2tbsp of sugar and whisk
  • Very gently fold egg whites into the egg yolk mixture, making sure no big egg white chunks remain.
  • Fill the ramekins until almost full, then put them in a pan
  • Fill the tray with hot water to immerse the ramekins halfway.
  • Bake for 25 minutes
  • Take out, let cool and sprinkle with icing sugar
  • Bonne appétit

Categories: Recipes

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