Hot Lemon Curd Soufflés Recipe

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Hot Lemon Curd Soufflés - Try making tantalizing Hot Lemon Curd Soufflés at home by following this simple recipe posted on the page online. Serve it hot for lunch or dinner Read More

Hot Lemon Curd Soufflés - Try making tantalizing Hot Lemon Curd Soufflés at home by following this simple recipe posted on the page online. Serve it hot for lunch or dinner parties for special guests. Give us your valuable feedback in the comment box. Hide

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 corn flour

• a little sifted icing sugar, to serve

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, and 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. 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. Now it’s ready to serve!

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