Lemon soufflé

Ingredients for 4 servings:

• 25 g butter
• 25 g flour
• 100 ml milk
• 1 lemon(s), untreated
• 10 ml brandy (apricot brandy or similar)
• 2 eggs
• 20 g sugar
• some butter for the mold
• some sugar for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for the steamer

Melt the butter in a saucepan. Add the flour and stir until smooth. Gradually add the milk while stirring, bring to a boil briefly. Grate the lemon zest, then squeeze the lemon and add 4 tablespoons of lemon juice. Mix and let cool. Separate the eggs. Add the egg yolks to the mixture. Beat the egg whites with the sugar until stiff peaks form and fold evenly into the mixture. Brush 4 soufflé dishes or cups with warmed butter and sprinkle with a little sugar. Divide the mixture between the prepared dishes and cover with foil. Place on the rack and slide into the oven. Cook at 90°C for approximately 35 minutes, then turn the soufflés out onto dessert plates and serve.