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Hot lemon curd soufflés

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
Equipment and preparation: You will need four ramekins with a base diameter of 2½ inches (6 cm), a top diameter of 3 inches (7.5 cm), 2 inches (5 cm) deep, lightly buttered, and a small, solid baking sheet.

Method


  1. Pre-heat the oven to 170C/325F/Gas 3.

  2. First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long

  3. When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one.

  4. Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool. They will sink a little, but that's normal. Just before serving, place them on smaller plates and give them a light dusting of icing sugar.

Ingredients

For the soufflés

  • 3 large eggs
  • 2 oz (50 g) golden caster sugar and 1 level dessertspoon golden caster sugar
  • grated zest and juice 1 medium lemon (2 tablespoons juice)

For the quick-method lemon curd

  • grated zest and juice 1 small lemon
  • 1 large egg
  • 1½oz (40 g) golden caster sugar
  • 1 oz (25 g) cold unsalted butter, cut into small cubes
  • 1 level teaspoon cornflour
  • a little sifted icing sugar, to serve:

Shopping List

Hot lemon curd soufflés

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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