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Lemon Soufflé

Rating

25 Minutes

Preparation Time

0 Minutes

Cooking Time

10

Serving

You will need

  • MILKMAID 325g
  • Butter 3 tbsp.
  • Flour 3 tbsp.
  • Sugar ½ cup
  • grated Lemon 1 tbsp.
  • Eggs (separate yolks & whites) 6
  • Lemon juice 3 tbsp.
  • salt A pinch

Let’s make it

Step 1
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.
Step 2
Stiffly beat the egg whites.
Step 3
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.
Step 4
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.
Step 5
Beat egg whites and salt till soft peaks form, do not over beat. Carefully fold egg whites through slightly warm sauce.
Step 6
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.
Step 7
Bake in moderate oven 200c for 25 minutes. Finally remove collar from dish. Serve soufflé sprinkled with icing sugar.