Recipe: Lemon Soufflé

prepare the mixture:

1 - whiten 4 yolks + cornstarch + sugar (40 g),

2 - bring the lemon juice and whipping cream to a boil, dilute 1 with a little of 2,

3 - return to the saucepan and cook until coating consistency,
prepare the Italian meringue:

1 - whip the egg whites until stiff,

2 - make a syrup at 120°c with the sugar,

3 - slowly pour the syrup in a thin stream over the whites and continue whisking until completely cooled
mixing:

1 - gently fold the meringue into the mixture, ensuring both preparations are at the same warm temperature,

5 - pour the mixture into 6 small molds (porcelain)

6 - dust with icing sugar,

7 - bake in a medium oven for approximately 15 minutes,

8 - watch carefully and serve immediately.