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How to make Martha's lemon souffle

Yield = 6
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • Melted butter, for greasing
  • 2 tablespoons white sugar, for sprinkling
  • 4 large egg yolks, at room temperature
  • 1 tablespoon plain flour
  • 1 tablespoon finely grated lemon rind
  • Extra 1/4 cup white sugar
  • 1/2 cup milk
  • 20g unsalted butter, softened
  • 2 tablespoons lemon juice
  • 5 large egg whites, at room temperature
  • Icing sugar, to serve

Method

  • Step 1 Preheat oven to 190°C/170°C fan-forced. Grease six 1 cup-capacity souffle dishes. Dust with white sugar.
  • Step 2 Whisk yolks, flour, rind and 1 tablespoon of extra white sugar in a heatproof bowl.
  • Step 3 Bring milk to boil in a small saucepan over medium heat. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan. Whisk over medium heat for 1 to 2 minutes or until mixture is thick enough to coat the back of a spoon. Strain through a sieve. Whisk in butter and lemon juice.
  • Step 4 Using an electric mixer, beat egg whites until foamy. Gradually add remaining 2 tablespoons extra white sugar. Beat until stiff peaks form. Stir a third of the egg white mixture into yolk mixture. Gently fold in remaining egg white mixture. Fill each soufflé dish to top. Smooth top. Run your thumb around edges to remove batter from rims.
  • Step 5 Bake on a rimmed baking tray for about 16 minutes or until souffles rise and are golden. Dust with icing sugar. Serve immediately, before souffles lose their height.