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.