Lemon soufflé

Pull out 1 lemon peel with a lemon extractor. Bring the peels slowly in a pan with 4 tbsp water to the boil. Remove the pan from the heat. Squeeze out the lemons. Split the eggs above 2 bowls. Make sure that egg yolk or other fat does not enter the protein, otherwise the proteins will not become stiff. Put the proteins in the refrigerator until use. Mix 2/3 of the egg yolks with half the sugar until the sugar is dissolved as much as possible (do not use the rest of the egg yolks). Stir in the lemon juice and cornstarch until you get a smooth mixture. Strain the skins from the lemon water and keep them for the garnish. Add the lemon water to the egg yolk mixture. Put the mixture in a pan and stir it all while it does not boil. Allow the mixture to cool in a large mixing bowl.

Preheat the oven to 200 ° C. Sprinkle the soufflé molds lightly with sugar. Beat the egg whites in a bowl. Add the rest of the sugar gradually during the beating. Fold half of the protein through the egg yolk mixture. Then sprinkle the rest of the egg white lightly. Fill the molds for 2/3 with the batter. Leave the soufflés in the middle of the oven for 20 minutes. Garnish them with the skins. Serve the dish immediately.