Lemon Souffle is a yummy zingy dessert, and this one is easy to make. When I hear the word Souffle, I cringe a little, because I was brought up with don’t touch the oven door, watch the temperature and then the Oh no as it would deflate on opening of the oven door!
Method
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Preheat oven 190 degrees.
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Place sugar, lemon juice, and zest in a saucepan and cook over medium heat, stirring it until the sugar is dissolved.
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Reduce the heat to low and let simmer for 3 minutes, take off heat and stir in vanilla essence.
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Beat the egg whites in a bowl until soft peaks form.
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Slowly add castor sugar and keep beating until it is glossy and thick.
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Bring the lemon mixture back to a boil, then whisk while pouring in 60mls of the hot lemon mixture into the egg white and beat for 5 minutes, should be light and fluffy.
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Pour remaining mixture in to ramekins.
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Divide egg mixture among the ramekins.
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Bake until beginning to brown, 5-6 minutes.
Recipe Hints and Tips:
- not suitable for freezing
- dust with icing sugar
