Lemon Souffle

Ingredients

Instructions

1. Preheat oven to 400°F (200°C).

2. Zest and juice the lemons.

3. Separate the egg yolks and whites.

4. Whisk egg yolks with granulated sugar until pale and thick.

5. Add lemon zest and juice to the yolk mixture.

6. In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form.

7. Gently fold the egg whites into the yolk mixture.

8. Pour the mixture into buttered and sugared ramekins.

9. Bake for 15-20 minutes, or until puffed and golden brown.

10. Dust with icing sugar and serve immediately.