This dessert is easier than you may think, and only needs a few ingredients – the key is in the aeration, and gently mixing the batter to keep it fluffy.
70g (1/3 cup) caster sugar
2 tablespoons lemon juice
1 tablespoon lemon rind, finely grated
4 eggs, at room temperature, separated
Icing sugar, to dust
Caster sugar, to dust
25g butter
2 tablespoons plain flour
1 tablespoon cornflour
250ml (1 cup) milk
Step 1
Preheat the oven to the forced 200C / 180C fan. Place a baking sheet in the oven. Grease four 250 mL (1 cup) soufflé dishes in the oven with melted butter. Sprinkle lightly with powdered sugar. Melt the butter in a saucepan over medium heat until it is frothy. Add flour and corn flour.
2nd step
Cook, stirring for 1 minute or until the mixture begins to foam. Remove from fire. Gradually pour half of the milk, whisking constantly with a balloon whisk until smooth. Gradually add remaining milk, whisking until smooth and mixed. Stir in 1/4 cup sugar.
Step 3
Place the saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until the mixture boils and thickens. Remove from heat and stir in lemon juice and mix well. Whisk the yolks.
Step 4
Transfer the mixture to a large bowl. Use electric beaters to beat the egg whites in a clean, dry bowl until the firm peaks form. Gradually add remaining sugar and whisk until thick and shiny.
Step 5
Add a quarter of the white egg mixture to the lemon mixture. Use a large metal spoon to fold together until they are combined. Add the remaining egg white to the mixture. Fold together until you combine them.
Step 6
Place in prepared dishes. Run your finger around the inside edge of the dish. Place the soufflé on a preheated tray. Bake for 20 minutes or until mixture is puffed. Sprinkle with icing sugar. Serve immediately.
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