Hot Lemon Curd Soufflés

Whisked egg whites and yolks mixed with lemon, baked over homemade lemon curd until golden, then dusted with icing sugar.

Baking Vegetarian Dessert Lemon Soufflé

Estimated Nutrition

Calories

283.1

kcal / serving

1132.4 kcal total

Carbs

34.6g

per serving

138.5 g total

Fat

13.2g

per serving

52.8 g total

Protein

7.8g

per serving

31.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Golden Caster Sugar

For the soufflé yolk mixture

Golden Caster Sugar

One level dessertspoon for the egg whites

Golden Caster Sugar

For the lemon curd

Cornflour

Required for thickening curd

Icing Sugar

Sifted, for serving

Dairy

piece

Eggs

Large, separated for soufflé base

piece

Egg

Large, for the curd

Unsalted Butter

Cold, cut into small cubes

Fruits

piece

Lemon

Medium, grated zest and 30 ml juice for soufflé

piece

Lemon

Small, grated zest and juice for curd

Method

Pre-heat the oven to 170°C.

Whisk one egg in a saucepan, add curd ingredients, and whisk over medium heat until thickened.

Separate the remaining eggs into two bowls.

Whisk egg whites to stiff peaks, then whisk in 10g sugar for 30 seconds.

Mix lemon zest, juice, and 50g sugar into the yolks.

Gently fold the egg whites into the yolk mixture using a light cutting movement.

Spoon mixture into buttered ramekins and run a finger around the inside rim.

Bake on a sheet for 15 to 17 minutes until the tops are golden.

Cool for 5 minutes and dust with icing sugar before serving.