Yield: 4 servings
|Grated zest and juice 1 medium lemon; (2 tbsp juice)|
|2 ounces||Golden caster sugar and 1 dsp golden|
|; caster sugar|
|Grated zest and juice of 1 small lemon|
|1½ ounce||Golden caster sugar|
|1 ounce||Cold unsalted butter; cut into small|
|Little sifted icing sugar|
FOR THE QUICK METHOD LEMON C
four lightly buttered ramekins with a base diameter of 2½"/6cm, top diameter of 3"/7.5cm and 2"/5cm deep small solid baking sheet Preheat oven to 170c/325f/Gas 3.
1 For the Lemon Curd: Lightly whisk the egg in a medium sized saucepan. Add the rest of the lemon curd ingredients and place the saucepan over a medium heat.
2 Whisk continously using a balloon whisk until the mixture thickens - this won't take long, about three minutes in all. Lower the heat to its minimum setting and gently simmer for a minute, continuing to whisk.
3 After that, remove from the heat and divide the curd between the bases of the ramekins. (This can be done well in advance, but cover and leave at room temperature).
4 When ready to make the souffles, separate the eggs, putting the yolks into a medium sized bowl and the whites into a clean larger one.
5 Whisk the whites to the stiff peak stage, with an electric hand whisk which will take 4-5 minutes. Start on a slow speed and gradually increase to medium and then high.
6 Add the dsp caster sugar and whisk on a high speed for 30 seconds more.
Add the zest and lemon juice and remaining 2oz/50g sugar to the yolks and mix together briefly.
7 Take 1 tbsp whites and fold into the yolks to loosen the mixture. Then fold the rest of the whites in using a light cutting and folding movement, so as not to lose the air.
8 Spoon the mixture into the prepared ramekins, piling high like a pyramid.
Run a finger round the inside rim of each one.
9 Place on the baking sheet and put in the oven on the centre shelf for 15-17 minutes or until the tops are golden.
10 Remove them and let settle for about five minutes to allow the lemon curd to cool. They will sink a little, but that's normal. Before serving, place on smaller plates and give a light dusting of icing sugar.
Converted by MC_Buster.
Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.