Hot lemon curd souffles

Yield: 4 servings

Measure Ingredient
3 larges Eggs
\N \N Grated zest and juice 1 medium lemon; (2 tbsp juice)
2 ounces Golden caster sugar and 1 dsp golden
\N \N ; caster sugar
\N \N Grated zest and juice of 1 small lemon
1 large Egg
1½ ounce Golden caster sugar
1 ounce Cold unsalted butter; cut into small
\N \N ; cubes
1 teaspoon Cornflour
\N \N Little sifted icing sugar



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.

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