No-fail lemon souffles
Prep
25 mins
Cook
15 mins
Servings
2
Difficulty
Medium
You know, I've made countless soufflés that have fallen flat, but this lemon version is genuinely foolproof. The bright, zesty Sorrento lemon brings natural vitamin C to the table while keeping things light and refreshing. What I love most is how quick it comes together, ready in just 40 minutes from start to table, making it perfect for unexpected guests or when you're craving something special without the fuss. The recipe is so straightforward that even if you've never made a soufflé before, you'll nail it every single time.
Ella x
Ingredients
- 5 gramsunsalted butter(unsalted butter, softened, for greasing)
- 1 tbspplain flour(lain flour, for dusting)
- 1sorrento lemon(Sorrento lemon, zest and juice)
- 1 tspcornflour
- 60 gramscaster sugar
- 2eggs(eggs, separated)
- 1vanilla ice cream(Pistachio or vanilla ice cream, to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Butter the insides of 2 x 150ml ramekins. Coat the insides of each with flour and tap out any excess.
- 2
Mix the lemon zest and juice in a small saucepan. Scoop 1 tbsp into a bowl, add the cornflour and mix to a paste. Heat the lemon juice in the pan with 30g sugar. When it boils, whisk in the paste, mixing continuously. Once it thickens, remove from the heat, whisk in the egg yolks, then scrape into a cold bowl. If preparing in advance, cover the surface with baking parchment and chill for up to 2 days.
- 3
Use an electric hand mixer to whisk the egg whites with the remaining 30g sugar to soft peaks, then fold into the yolk mixture and divide between the ramekins. For the best rise, run your fingertip around the inner rim of each ramekin to create a small groove. Bake for 10 minutes and serve immediately with ice cream, if liked.
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