Lemon Souffle

Directions

• Preheat the oven to 350 degree celcius. Break one egg into a saucepan.
• Whisk it for a couple of minutes.
• Add the zest of one lemon.
• Next, add the juice of one lemon.
• Add ¼ cup of sugar.
• Then, add the cornstarch.
• Give it a through mix. It should look like this.
• Set over medium heat and cook stirring constantly until the mixture thickens.
• Reduce the heat to low and continue whisking for another minute. Remove from the heat and stir in the butter.
• Take the egg whites in a separate bowl.
• Whisk the egg whites. They should increase in volume.
• Add 1 tbsp of sugar.
• Continue whisking till stiff peaks are formed.
• Whisk the remaining 4 tbsp of sugar into the egg yolks, along with the zest and juice of 1 lemon.
• Mix this in throughly.
• Add in a few spoons of the egg whites into the yolk mixture to lighten them up.
• Then fold in the rest of the egg white mixture.
• Fold it in gently with a spatula.
• Take a ramekin or a oven safe bowl.
• Spoon some of the thickened lemon mixture onto the bottom.
• Spoon in the lemon curd.
• Fill it up to the top.
• Divide the mixture equally within different ramekins.
• Smoothen them on top with a spatula and line them on a baking tray.
• Bake for 15 – 17 minutes until puffed and golden brown.
• This is how they should look when they come out of the oven.
• Dust with confectioners sugar before serving.