Hot Lemon Souffle
- Icing Sugar (for dusting over the top)
- Whipped Cream (for serving)
- Soft Butter (for coating the ramekins)
- Extra Caster Sugar (for coating the ramekins)
For the Lemon Curd
- 55g Butter
- 60g Sugar
- 100ml Lemon Juice (from about 3 lemons)
- 4 Egg Yolks (reserve the whites for later)
- 2 Lemons (just the grated rind)
For the Egg White Base
- 5 Egg Whites
- 60g Sugar
- 4-5 oufflé dishes / ramekins (depending on the size. Or use one large 1.2 litre Soufflé dish)
|Preparation of the Soufflé Dishes|
|Using a pastry brush or a butter paper, butter the inside of the soufflé dishes evenly. |
Put 2 tablespoons sugar into the first ramekin and rotate the ramekin so that the sugar adheres to the butter. Pour the excess sugar into the next dish and continue until all the soufflé dishes are buttered and sugared.
|Preparation of the Lemon Curd|
|Place the butter, lemon juice and sugar in a medium sized saucepan and heat until the butter is melted and the sugar has dissolved. |
Remove from the heat and using a hand whisk, whisk in the egg yolks, one by one. Place the saucepan back on the heat and cook, stirring continuously, until the mixture thickens to the consistency of thick runny yoghurt.
Do not allow the mixture to boil.
When the lemon curd has thickened (it will thicken more when it cools), pass it through a strainer into your bowl.
Add the lemon zest. Place some clingfilm directly on the surface an allow to cool.
Keep at room temperature if you are planning to cook the soufflé later that day; otherwise, place in the fridge when cold.
|Preparation for Baking|
|Preheat the oven at 220C, 425F, Gas 7 |
About half an hour before serving, preheat the oven.
Beat the egg whites until they reach soft peaks and then sprinkle in the remaining sugar. Beat again for about 20 seconds until just firm and glossy.
Warm the lemon curd mixture very slightly (either in a microwave or in a saucepan) and transfer to a separate bowl large enough to fold in the egg whites.
Mix about a quarter of the egg whites into the curd. Fold the remaining egg whites into the lemon curd mixture just until incorporated.
Do not overmix or you will deflate the egg whites.
Fill the soufflé dishes to the top and smooth the surface with a spatula so that it is completely level with the edge of the dish. With your thumb, push the mixture about 2mm away from the edge. This prevents the soufflés from catching on the edge as they rise.
|Baking and Serving|
|Place the soufflé dishes on a baking tray, spacing them well apart. Place in the oven and cook for about 10 minutes or about 20 minutes for the larger soufflé. |
The timings are only guidelines. What you are seeking is a soufflé that is set on the outside and still nice and creamy in the centre.
Remove from the oven, dust with icing sugar and serve immediately with some whipped cream.
© Dublin Cookery School
The base for this soufflé is the lemon curd.
This will add body and a wonderfully tangy lemon flavour to the soufflé. The curd should be made in advance, allowed to cool and then placed in the fridge to thicken.
You may make the curd a number of hours beforehand or two or three days in advance, as long as it is well covered so that is does not develop a skin.
Then all you have to do is whip the egg whites and fold them into the lemon curd.