Beat the egg yolks with 2/3 of the sugar and the lemon juice until creamy. Then add the curd cheese, lemon zest, flour and semolina.
Whip the egg whites with the remaining sugar until stiff and fold into the curd mixture.
Pour everything together into a buttered oven dish sprinkled with breadcrumbs and smooth out.
Bake the curd cheese soufflé at 180 °C for about 30 minutes.
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