For the curd cheese soufflé, beat soft butter with powdered sugar and egg yolks until creamy. Add salt, lemon juice and grated lemon peel.
Stir in semolina and curd, beat egg whites and fine crystal sugar until stiff and carefully fold into the egg mixture.
Pour the mixture into a buttered pan and bake at 160 degrees convection for 30 minutes.
Preparation Tip:
If you like, you can prepare the curd casserole with a few berries or other fruit of your choice.
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