Lemon Soufflé ingredients:
8 slightly larger pieces of lemon,
3 eggs (yolks and whites separated),
2 spoons of flour (large),
1/2 cup sugar,
powdered sugar for sprinkling.
Preparation
Wash the lemon and dry it. Cut off the bottom and top with a sharp knife. Save the upper part as a cover. Scoop out the center of a bowl with a small spoon. strain the obtained juice and leave. Place the cleaned lemon in a tray covered with paper and set aside. Put 3 egg yolks, 1/4 cup sugar, 1/4 lemon juice, previously strained, and flour in a bowl. Beat until the sugar dissolves, about 3 minutes. Continue whisking on steam until it thickens for about 10 minutes. Move the container to the table and beat until it cools down. I usually put cold water in a pot in the sink and cool it down quickly.
In another bowl, put 3 egg whites and 1/4 of sugar, beat the mass gently on steam until the mass is warm (whisk with a wire). Move the bowl to the table and continue mixing with the mixer until the mixture is airy and firm, about 10 minutes. Gradually add the beaten egg whites to the cooled egg yolks, mix gently and fill the lemon with a teaspoon. Place in a preheated oven at 250 degrees Celsius and bake for about 14 minutes until it rises and turns golden brown. The filling will rise outside the lemon. Cool, sprinkle with sugar and put lemon caps on top. Lemon Soufflé is a very tasty and decorative dessert.
