No-fail lemon souffles

Name: No-fail lemon souffles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 5 g unsalted butter, softened, for greasing; 1 tbsp lain flour, for dusting; 1 Sorrento lemon, zest and juice; 1 tsp cornflour; 60 g caster sugar; 2 eggs, separated; Pistachio or vanilla ice cream, to serve (optional)

Everyone is so scared of sou¢és but, honestly, they’re not as daunting as they seem. Even if you don’t achieve that coveted 5cm rise, you’ll always be rewarded with a warming yet light and fluffy dessert.

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VegetarianHealthySource of protein

Serves2
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

5g unsalted butter, softened, for greasing
1 tbsp lain flour, for dusting
1 Sorrento lemon, zest and juice
1 tsp cornflour
60g caster sugar
2 eggs, separated
Pistachio or vanilla ice cream, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Butter the insides of 2 x 150ml ramekins. Coat the insides of each with flour and tap out any excess.
Mix the lemon zest and juice in a small saucepan. Scoop 1 tbsp into a bowl, add the cornflour and mix to a paste. Heat the lemon juice in the pan with 30g sugar. When it boils, whisk in the paste, mixing continuously. Once it thickens, remove from the heat, whisk in the egg yolks, then scrape into a cold bowl. If preparing in advance, cover the surface with baking parchment and chill for up to 2 days.
Use an electric hand mixer to whisk the egg whites with the remaining 30g sugar to soft peaks, then fold into the yolk mixture and divide between the ramekins. For the best rise, run your fingertip around the inner rim of each ramekin to create a small groove. Bake for 10 minutes and serve immediately with ice cream, if liked.

Typical values per serving when made using specific products in recipe