So I've brought you my recipe for chocolate soufflés before (click here if you missed it), but even more simple are these lemon soufflés. Light as air with a super citrus tang, made from only lemons, egg whites, cornflour and a little bit of sugar. I have adapted these from a Donna Hay recipe and they make for a very impressive dessert! The recipe makes 3 large individual serves, but you could use smaller 3/4 cup ramekins and divide the mix amongst 4.
1 Tbsp castor sugar
¾ Tbsp cornflour
2 large eggwhites at room temperature
2 Tbsp castor sugar, extra
Icing sugar, to serve
- Combine lemon juice, 1 Tbsp castor sugar and cornflour in a small saucepan over medium heat. Cook, stirring, for ~8mins or until thickened. Transfer to a large bowl and refrigerate until cold.
- Pre-heat oven to 180°C and prepare 3 x 1-C capacity ramekins by brushing lightly with margarine (or spraying lightly with oil) and dusting with castor sugar. Place on a baking tray.
- Beat eggwhites with an electric mixer until stiff peaks form. Pour in extra castor sugar in a thin stream and beat until thick and glossy. Set aside.
- Beat lemon mixture from the fridge until smooth. Gently fold eggwhites into the lemon mixture.
- Spoon into prepared ramekins. Smooth the tops with a spatula and run a knife around the edge of each ramekin (to ensure the soufflés aren’t caught on the sugar and rise evenly).
- Bake for ~10-12mins or until the soufflés have risen and are just golden on top. Dust with icing sugar and serve immediately (they will start to drop almost straight away once removed from the oven).