Lemon curd souffles
1.Make lemon curd.
2.Preheat 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.
3.Beat 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.
4.Bake soufflés about 12 minutes or until puffed and top is browned lightly. Serve soufflés immediately dusted with sifted icing sugar.
5.Beat 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.
6.Stir about 10 minutes or until mixture thickly coats the back of a wooden spoon; stir in rind. Remove from heat.
7.Stand bowl inside a larger bowl filled with ice, stirring occasionally, about 10 minutes or until curd is cold.