April 2008 - Lemon Souffle
This is no April Fool, they are easy to make and you wont need your roller skates to get from oven to table before they drop.
Lemon Souffle especially for Angela of the 500 Club
| Ingredients Serves 4 For the souffles:
For the lemon curd:
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For the lemon curd step 1. Lightly whisk egg in a medium size saucepan. step 2. Add the rest of the lemon curd ingredients and place over a medium heat and continually whisk until mixture thickens. step 3. Lower heat and gently simmer for 1 minute continually whisking. step 5. Remove from heat and divide into ramekins and place onto a baking tray. For the souffles step 1. Preheat oven Gas Mark 3 (170C/325F) step 2. Separate the eggs. Yolks in a medium size bowl & whites in a larger bowl. step 3. Whisk the whites to a stiff peak stage. step 4. Add a dessertspoon of golden caster sugar & continue to whisk for a further 30 seconds. step 5. Next add to the egg yolks the lemon juice, zest and remaining golden caster sugar mixing them together briefly. step 6. Add a spoonfull of egg whites to loosen the mixture. step 7. Fold in the rest of the egg whites using a cutting and folding action so not to lose the air. step 8. Spoon the mixture into the prepared ramekins piling high like a pyramid. step 9. Place on middle shelf of oven and cook for 15-17 minutes or until tops are golden. |
 Tips...Make the lemon curd in advance and cover at room temperature until needed. Use lemon curd if you dont want to make your own. To gain a good height, fill the ramekins with the souffle mixture, then stack to form a pyramid using a teaspoon to add small blobs to reach a voluptuous height (big is beautiful in the world of souffles). Dust with icing sugar before serving. | |
