For the curd soufflé, mix the curd with the yolk and add the grated lemon zest.
Beat the egg whites with the sugar until stiff and fold into the curd mixture.
Grease 8 soufflé molds and sprinkle with sugar. Pour in the curd mixture and cover with aluminum foil. Cook on the grill (at 90°C for 20-25 minutes).
Preparation Tip:
After cooking, turn the pot soufflés out onto dessert plates. You can serve with seasonal fruit purée.
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