Lemon souffle


2 Egg yolks
3 eggs white
1 tbsp flour
Lemon juice from 1 whole lemon
Lemon zest from 1 whole lemon
125 fresh milk
15 gr butter
1 tsp vanilla extract
8 tsp stevia (as per taste)
Powder sugar for serving

Preheat oven to 375 degrees. Butter souffle dishes, and then dust with granulated Stevia Extract. Whisk together yolks, flour, zest, 1 tablespoon of stevia and vanilla extract.

Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

Beat whites until foamy. Gradually add remaining stevia powder, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with stevia, and serve immediately, before souffles lose their height.