Hot lemon souffles

Hot lemon soufflés

This rich but tangy recipe has real wow factor. These fresh desserts are ideal for a dinner party

By , 21 September 2015

(4 votes)

Hot lemon soufflés
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 108g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 922kJ/220kcal.
  • Melted butter, for greasing
  • 50g caster sugar, plus extra for coating ramekins
  • 15g cornflour
  • 15g plain flour
  • 4 tbsp double cream
  • 75ml milk
  • 1 unwaxed lemon, zest of, plus extra to decorate
  • 4 tbsp freshly squeezed lemon juice
  • 2 large eggs, separated
  • Icing sugar, for dusting
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put a baking tray on the middle shelf. Brush the insides of 4 ramekins with the melted butter, then coat with a little caster sugar.

  • Put 25g of the caster sugar in a pan. Add the cornflour, plain flour and the cream. Mix until smooth.

  • In another pan, heat the milk until just boiling, then pour a little into the cream mixture. Over a medium heat, whisk until it forms a thick consistency.

  • Pour in the rest of the milk, whisking all the time - be sure to take the whisk right into the corners of the pan.

  • When the mixture starts to thicken, remove from the heat. Add the lemon zest and juice. Cool for 2 minutes, then mix in the egg yolks.

  • In a clean bowl, whisk the egg whites with an electric whisk until they form stiff, glossy peaks. Add the rest of the caster sugar. Whisk until stiff.

  • Fold a spoonful of the egg whites into the lemon mixture, to make it less stiff, then fold in the rest.

  • Spoon into the ramekins, then put on the baking tray in the oven. Bake for 25-30 minutes, until the soufflés are golden brown and give a little wobble when shaken.

  • Sift icing sugar on top and sprinkle with lemon zest. Serve immediately.