- 50 g butter
- 50 g sugar
- 50 g plain flour
- 100 ml milk
- 50 ml lemon juice
- 1 tbsp lemon zest, finely grated
- 3 egg yolks
- 4 egg whites
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large glass bowl, soften butter in the microwave for 10 seconds on high.
Beat butter, sugar and flour to a paste.
Heat milk for 1 minute on high, pour over the paste and beat with a wooden spoon until smooth. Microwave on high for 1 minute and beat again until it comes together in a ball.
Add lemon juice and zest, mix until combined. Add the yolks one at a time beating after each yolk.
Cover with cling film, pressing the film down onto the surface of the mixture. At this stage, you can leave the mix until you are ready.
Butter and flour 4 x 175ml oven-safe soufflé pots or 6 smaller ones.
Beat egg whites until stiff and fold about 1 tablespoon into the custard and mix well. Now add the remainder of the whites and fold gently until just mixed.
Pour into your prepared pots ensuring you do not spill any onto the rim of the pots. It is essential to ensure that the rims are clean to enable the soufflé to rise freely.
Pour boiling water into a pan big enough for your 4 pots and deep enough for the water, it should be about half way up the side of the pots. It is better to put the pan into the oven and then pour in the water followed by the pots. Bake in a pre-heated 200°C oven for 18-20 minutes depending on your oven. The soufflés should be nicely risen and golden in colour when ready.
Sprinkle with icing sugar and serve with lemon flavoured cream.