Hot Lemon Soufflé

Method

1. Brush the inside of the soufflé dishes with melted butter, sprinkle with caster sugar and shake out the excess.

2. First make the lemon curd base.

3. In a heavy saucepan, melt the butter with half the sugar and all the lemon juice over a low heat. When all the butter and sugar are melted, remove from the heat and whisk in the egg yolks one by one.

4. Add the lemon zest.

5. Heat very gently, stirring constantly with a straight ended wooden spoon, until the mixture thickens to coat the back of the spoon.

6. This is lemon curd, so be careful to not let it get too hot or it will curdle.

7. The soufflé can be prepared to this point, 3-4 hours ahead. Keep the mixture covered at room temperature. 20-30 minutes before serving, preheat the oven to 220°C/Gas Mark 7.

8. Whisk the egg whites until stiff, preferably in a large stainless-steel or copper bowl. Add the remaining caster sugar and beat for 20 seconds longer or until glossy.

9. Gently reheat the lemon mixture until hot to the touch, then stir in about a quarter of the egg whites. Add this mixture to the remaining egg whites and fold them together as lightly as possible.

10. Spoon the mixture into the prepared soufflé dishes, smooth the surface of each with a palette knife.

11. Bake at once in the preheated oven for 9-10 minutes or until the soufflés are puffed and golden brown on top.

12. Sprinkle with icing sugar and serve at once on hot plates.

13. Top Tip: This soufflé can be prepared ahead in individual soufflé dishes and frozen overnight or for a few days.

14. Cook straight from the freezer, they will take about 12-15 minutes