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.

Ingredients

Tangy lemon soufflé

90 gram butter, softened

1 tablespoon finely grated lemon rind

1/3 cup (75g) caster sugar

1 tablespoon plain flour

1 tablespoon cornflour

2 tablespoon lemon juice

1 cup (250ml) warm milk

4 eggs, separated

2 egg whites

1 tablespoon icing sugar

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tangy lemon soufflé

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