Lemon Souffle Recipe
These are easy to make and you wont need your roller skates to get from oven to table before they drop.
| 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. | |
