Dessert Recipes - Hot Lemon Souffle Recipe

Ingredients

• 50 g/2 oz/1/4 cup butter, plus extra for greasing

• 100 g/4 oz/1/2 cup caster (superfine) sugar, plus extra for sprinkling

• Finely grated rind and juice of 2 lemons

• 4 eggs, separated

• Icing (confectioners') sugar, for dusting

• Cream or Brandied Loganberry Sauce, to serve

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Method:

1. Grease a liter/1 3/4 pt/4 1/4 cup souffle dish. sprinkle with a little caster sugar. then shake out any excess.

2. Put the butter, 50 g/2 oz/1/4 cup of the sugar and the lemon juice in a saucepan and heat. stirring, until the butter and sugar have melted.

3. Remove from the heat and, using an electric beater, beat in the egg yolks and lemon rind. Continue beating until thick and pale.

4. Whisk the egg whites until stiff and whisk in half the remaining sugar until stiff and glossy. Fold in the remainder.

5. Fold the meringue mixture into the lemon mixture with a metal spoon.

6. Spoon into the prepared dish and bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10-15 minutes until risen and golden.

7. Dust quickly with sifted icing sugar and serve straight away with cream or Brandied Loganberry Sauce.