Lemon Souffles

Lemon souffle

So, as I tweeted over the weekend, my contribution to the family Easter weekend was to make lemon souffles for everyone on Easter Sunday.

There aren’t many ingredients, so you can make an impressive dish quite inexpensively!

Here’s how to do it:

Makes 2

3 Eggs

150g Lemon Curd

1 tbsp Caster Sugar

1 tbsp Butter

1. Preheat oven at 200 C or Gas Mark 6, and place a baking tray in the oven to heat up

2. Butter the inside of two ramekin dishes and dust with sugar

Grease the ramekin dishes with butter, then dust with sugar

3. Separate the eggs, whisk the yolks with the lemon curd until fluffy…

then beat the whites until they form stiff peaks

The whites should form stiff peaks, a bit like whipped cream, or 'soft' meringue

4. Fold the whites into the lemon curd mixture and pour into the ramekins.

5. Place the dishes onto the hot baking tray and bake for 10-12 minutes.  Check they’re ready by putting in a skewer into the centre of each – if the mixture is still runny leave them in for a few minutes more.  When they’re ready, serve immediately.

Once ready, serve immediately

To give them a bit more zing, try adding in a bit of lemon zest to the lemon curd/egg yolk mixture.  You can also add lemon juice to the egg white mixture if you like.

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