ReceptnaptárLemon soufflé
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Ingredients
Method
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- Beat the egg yolks with the sugar until fluffy.
- Add the zest and juice of the half lemon, and mix well.
- Sift in the tablespoon of flour, and mix smooth.
- Whip the 6 egg whites into a stiff foam, and fold gently into the lemon base.
- Pour into a buttered, floured mold.
- Cover, and steam in a boiling water bath for about 45-60 minutes, until the mixture has set and is springy.
- Then bake in an oven preheated to 180 °C for a further 30 minutes, until the top is a nice golden color.
- Turn out of the mold and serve warm or lukewarm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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