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3 eggs

3 dessert spoons sugar

2 dessert spoons lemon curd

Zest and Juice of 1 lemon

Icing Sugar to dust

Lemon curd soufflé

preparation 2 mins • you cook for 12 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Souffle's have the reputation of being one of the most difficult dishes to make. This is because they'll either rise and look amazing, or not rise and look flat and horrible. The good news is that it's not difficult! That's right, with a little bit of love and attention, you'll be wowing your dinner guests with mile high souffles. This lemon curd version is great, as it's light and packed with lemony freshness - the perfect way to end a meal.

2 ramekins

Electric whisk

Grater

Large metal spoon

2 large mixing bowls

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Before you start, ensure you have all your ingredients out (don't bother measuring out now), with your whisk and spoon to hand. Turn on your oven to 180c and click here!

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Preheat your oven to 180c. First we need to separate the eggs, putting the yolks in one bowl and the whites in another. A good way to do this is to carefully break the egg in half, and pour the yolk from one half to another, allowing the white to run into a bowl below.

Next you need to whisk the eggs whites until stiff, add 1 dessert spoon of sugar and whisk it in. To tell if the whites are whisked enough, the true test is to turn the bowl upside down. If the mix stays in the bowl, it's done. If it's not done, you get messy...

Now take the egg yolks and add the zest and juice of one lemon, together with the sugar and then whisk together until the sugar has been incorporated. Using a large metal spoon, take a spoonful of the egg whites and gently fold it into the yolks. This is where things can go wrong. If you slow down and gently fold the mix together, you'll ensure that the mix stays full of air. If you were to beat it together with a wooden spoon, you would knock all the air out of the egg whites and the souffle wouldn't rise in the oven. Don't worry though, just take your time and adopt a softly softly approach and you'll be absolutely fine.

The only other thing to remember is that you shouldn't completely mix the stuff together, as leaving little bits of white through the mix is perfect. Add a spoon of egg white at a time and repeat the process, until you have a fluffy airy mixture that has dots of white running through it.

Take your ramekins and put a dessert spoon of lemon curd in the bottom of each, then carefully spoon the mix into them. Lightly tap the sides of the ramekins to ensure any air pockets are removed. Now all you need to do is run your finger around the rim of the ramekin, creating a little ridge to allow the souffles to rise. You should be able to see what I mean in the last photo on the right.

All you need to do now is pop the ramekins on a baking tray and bake in the oven on the shelf one below middle and bake for 17 mins. When you take them out, they should have risen up and look great.

To serve, pop them on a plate and dust with a little icing sugar.

I hope that you enjoy them.

Chocolate ganache tart
Ginger pudding
Chewy Meringue

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