Lemon curd souffles
When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.
- 40 mins cooking
- Serves 4
Print
Ingredients
Lemon curd souffles
- 40 gram (1½ ounces) butter, melted
- 2 tablespoon caster (superfine) sugar
- 4 egg whites
- 3/4 cup (165g) caster (superfine) sugar, extra
- 2 teaspoon icing (confectioners') sugarlemon curd
Lemon curd
- 2 eggs
- 3/4 cup (165g) caster (superfine) sugar
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon finely grated lemon rind
Method
Lemon curd souffles
-
1柠檬酱。
-
2Preheat oven to 200°C/400°F. Grease four 1¼-cup (310ml) soufflé dishes well with the melted butter; refrigerate 5 minutes. Sprinkle inside of dishes with caster sugar; shake out excess. Place dishes on oven tray.
-
3Beat egg whites and extra caster sugar in small bowl with electric mixer until sugar dissolves. Transfer to large bowl; lightly fold in lemon curd. Spoon mixture into dishes.
-
4Bake soufflés about 12 minutes or until puffed and top is browned lightly. Serve soufflés immediately dusted with sifted icing sugar.
Lemon curd
-
5Beat eggs lightly with a fork in small jug; strain eggs into medium heatproof bowl. Add sugar and strained juice; place bowl over medium saucepan of simmering water.
-
6Stir about 10 minutes or until mixture thickly coats the back of a wooden spoon; stir in rind. Remove from heat.
-
7Stand bowl inside a larger bowl filled with ice, stirring occasionally, about 10 minutes or until curd is cold.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020