Rinse the broccoli, divide into florets and blanch for 4 minutes in boiling salted water, drain, rinse in cold water and drain again, then chop and mix with lemon juice, season with salt and pepper.
Melt the butter in a saucepan, sprinkle in the flour and cook lightly, then stir until smooth with the cream, remove from heat and let cool.
Separate the eggs and stir in the egg yolks with the broccoli into the cooled mixture. Season with salt and pepper.
Beat the egg whites with salt until stiff.
Preheat oven to 220ºC (approximately 425ºF). Grease 6 small soufflé dishes. Carefully mix the egg whites with the remaining ingredients and fill everything into the ramekins. Sprinkle the cheese on top and bake in the oven for 25 minutes and never open the door early because then it may fall. Serve while warm.