Lemon Souffles


125g granulated sugar
125ml lemon juice
60g caster sugar
2 egg whites, at room temperature
zest of a lemon, finely grated
½ tsp pure vanilla extract
icing sugar for dusting (optional)

1) Preheat oven to 190 °C.
2) In a medium saucepan combine the lemon juice, sugar and zest and cook over a medium heat.
3) Stir until all the sugar is dissolved.
4) Reduce heat once sugar has dissolved and simmer for 3 minutes.
5) Remove from the heat and add the vanilla extract.
6) In a large bowl, add the egg whites and beat them until soft peaks form when the whisk is lifted up.
7) Gradually add the caster sugar and continue to beat the mixture until it is thick.
8) Meanwhile, bring the lemon mixture back to a boil.
9) Add 60ml hot lemon mixture into the egg whites while whisking, and beat until very light and fluffy – about 5 minutes.
10) Divide the remaining lemon mixture among six ramekins (about 2 teaspoons per cup).
11) Divide egg whites among the ramekins.
12) Place in the oven and bake until they are slightly browning on top, this takes usually 5-7 minutes.
13) Take care not to overcook or the souffles will shrink while cooling.
14) Remove from the oven.
15) Dust lightly with icing sugar if desired, and serve.

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