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Hot Lemon Souffle

INGREDIENTS

  • 25g butter
  • 50g sugar
  • 2 tablespoons lemon juice
  • 2 eggs separated into yolks & whites
  • Zest of one lemon
Hot Lemon Souffle

METHOD

  • Preheat the oven to 220c/425f/gas 7.
  • Brush some ramekins with some melted butter.
  • In a saucepan melt the butter with half the sugar and all the lemon juice thoroughly.
  • Take from the heat and beat in the egg yolks one by one.
  • Add the lemon zest.
  • Heat very gently, whisking constantly until the mixture thickens to heat the back of a spoon.
  • This is lemon curd, do not let it get too hot or it will curdle.
  • Whisk the two egg whites until stiff, add remaining sugar, whisk for another 20 seconds until glossy.
  • Gently heat the lemon mixture until hot to the touch and stir in quarter of the egg whites.
  • Add this mixture to the rest of the egg whites and fold together lightly.
  • Spoon the mixture into the ramekin, smooth the surface and bake for 5 - 10 minutes until cooked.
  • Serve with whipped cream.