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Ingredients for 6 servings:


1 cup sugar

1/2 tablespoon cornstarch

Zest of 1 lemon

1 cup freshly squeezed lemon juice

6 tablespoons unsalted butter.

1 cup egg whites at room temperature (7 large whites)

1/3 cup powdered sugar

1/4 cup Lemoncello, (optional)

Garnish: crème fraîche




Preheat the oven to 350 degrees.  Generously butter and sugar a 6 cup soufflé mold.


Whisk together the sugar, cornstarch and lemon zest in a saucepan. Stir in the lemon juice and bring mixture to a simmer whisking continuously.  Cook for 2 minutes.  Turn the lemon mixture out into a mixing bowl to cool.  Beat in the butter 1 tablespoon at a time.  Allow this base to cool for a few minutes.


Whisk the egg whites with a pinch of salt to soft peaks.  Sift on the  powdered sugar in 3 installments.  The whites will be very supple and meringue-like.  Fold the whites into the lemon base in thirds.  Spoon this mixture into the prepared mold and bake until puffed and brown, about 20 minutes.


Optional: Make a small opening in the crust of the hot soufflé, and pour in the Lemoncello.  Serve with a dollop of crème fraîche.