Quick & Easy

Tangy little lemon soufflés

Forget about faffing around with collars and a bain-marie. These tangy little lemon soufflés are easy to make and simply divine. If you're in a particularly indulgent mood, a dollop of double cream won't hurt.
tangy lemon soufflé
6
50M

Ingredients

Tangy lemon soufflé

Method

Tangy lemon soufflé

1.Preheat oven to 180°C/160°C fan-forced. Grease 1 litre (4 cup) soufflé dish; place on oven tray.
2.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in sifted flours and juice; stir in milk. Transfer mixture to medium saucepan, stir over heat until mixture boils and thickens. Transfer mixture to large bowl; stir in egg yolks.
3.Beat all egg whites in medium bowl with electric mixer until soft peaks form; fold into lemon mixture in two batches. Pour mixture into dish.
4.Bake soufflé about 35 minutes or until puffed and browned. Serve immediately dusted with sifted icing sugar.

Soufflés must be made just before serving.

Note

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