Beat the egg yolks and 50 g sugar until creamy. Stir in the curd cheese. Add the lemon zest.
Whip 30 g sugar and egg whites until stiff and fold in.
Pour the mixture into buttered soufflé dishes. Bake in a preheated oven at 200 °C for 10 minutes.
Then turn the soufflé out of the molds and serve warm.
Preparation Tip:
The pot soufflé becomes especially good and fluffy in the steamer!
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