Soufflé au citron

This classic soufflé variety is characterized by its airy texture and a subtle lemon flavor. It consists of a blend of creamy egg yolk base, flour, lemon zest, sugar, and fluffy egg whites. Traditionally baked in individual ramekins, the soufflé should rise and attain a golden, firm layer on top, while staying light and tender on the inside. Like other soufflé varieties, it should be served immediately after baking and is best garnished with powdered sugar and accompanied by fresh fruit.