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Classic lemon souffle
Classic lemon souffle
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a light and fluffy dessert with just a few simple ingredients – easy to make and delicious to enjoy!
Ingredients:
  • Caster sugar, to dust
  • 25g butter
  • 40.00 ml plain flour
  • 10.00 gm cornflour
  • 250ml (1 cup) milk
  • 70g (1/3 cup) caster sugar
  • 42.00 gm lemon juice
  • 20.00 ml lemon rind, finely grated
  • 4 eggs, at room temperature, separated
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 200C/180C fan forced while placing a baking tray inside. Grease four 250ml (1 cup) ovenproof soufflé dishes with melted butter and sprinkle lightly with caster sugar. In a saucepan over medium heat, melt butter until foamy, then add flour and cornflour.
  • Saute the mixture until it begins to foam. Take it off the heat. Slowly pour in half of the milk while whisking vigorously until smooth. Gradually mix in the remaining milk until smooth. Finally, stir in 1⁄4 cup of sugar.
  • In a saucepan, heat over medium and bring the mixture to a boil. Stir continuously with a wooden spoon for 3-4 minutes until it thickens. Remove from heat, then stir in lemon juice, lemon rind, and yolks until well combined.
  • Pour the mixture into a large bowl. In a separate clean, dry bowl, use electric beaters to whip the egg whites until they form firm peaks. Slowly add the rest of the sugar and continue whisking until the mixture is thick and glossy.
  • Incorporate a portion of the egg white mixture into the lemon mixture using a large metal spoon, gently folding until just combined. Proceed by adding the remaining egg white mixture and fold until just combined.
  • Spoon mixture into dishes, then carefully smooth the tops. Place dishes on a preheated tray. Bake for 20 minutes or until souffle is puffed and just set. Sprinkle with icing sugar and serve right away.

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