Recipe

Lemon souffles

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Lemon souffles
  • 20 gram butter, melted
  • 1/2 cup caster sugar
  • 1 cup milk
  • 1 tablespoon lemon zest, finely grated
  • 3 egg yolks
  • 2 tablespoon plain flour
  • 5 egg whites
  • 2 tablespoon unsalted pistachio kernels, finely chopped
  • whipped cream, to serve

Method

Lemon souffles
  • 1
    Preheat oven to 180°C/160°C fan forced. Brush surfaces of 6 x 3/4-cup straight-sided ovenproof dishes with melted butter. Sprinkle 1 teaspoon of the caster sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking tray.
  • 2
    Combine milk and zest in a small saucepan over moderately low heat. Stir until mixture just comes to the boil; turn off heat. Stand for 5 minutes.
  • 3
    Whisk egg yolks and remaining sugar in a medium heatproof bowl until creamy. Whisk in flour; gradually whisk in milk mixture.
  • 4
    Place mixture in a clean saucepan; whisk over low heat for 4-5 minutes or until quite thick. Transfer to a heatproof bowl. Set aside for 5 minutes, stirring occasionally to prevent skin forming.
  • 5
    Using an electric mixer, beat egg whites in a large, clean dry bowl until soft peaks form.
  • 6
    Stir a large spoonful of egg white into lemon mixture; fold in remaining egg white. Spoon into prepared dishes.
  • 7
    Bake for 15 minutes or until well risen. Serve at once with pistachios and cream.

Notes

You'll need about 3 lemons. You can use orange or lime instead of lemon.

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