Let’s make it
Prepare a 1.5 liter soufflé dish by greasing and dusting with sugar. Tie a collar of grease proof paper around soufflé dish. Allowing paper to stand 5cm above top of edge of dish.
Stiffly beat the egg whites.
Melt butter, stir in flour, cook for 10 minutes. Then add MILKMAID, stir till sauce thickens, cook for 10 minutes. And then remove from heat.
Then stir in sugar, lemon zest and egg yolks and lemon juice. The mixture must be still be warm when being added to whip egg whites.
Beat egg whites and salt till soft peaks form, do not over beat. Carefully fold egg whites through slightly warm sauce.
Gently pour in to prepared dish. With sharp knife. Make circle around the top of the mixture 2-5 cm from edge. This forms a crown during baking.
Bake in moderate oven 200c for 25 minutes. Finally remove collar from dish. Serve soufflé sprinkled with icing sugar.