Serves 8, Prep Time 15 minutes, Cook Time 15 minutes

Recipe Tina Tuncan

8 ramekins

6 large eggs

zest and juice of 2 juicy lemons

100 g caster sugar + 2 tbsp extra

1 cup lemon curd

cream, to serve

 

Grease ramekins. Separate eggs, placing yolks in a medium bowl and whites into a large bowl. Add the 100g of sugar, lemon juice and zest to the yolks and combine briefly with a fork. Whisk egg whites until stiff peaks but not dry. Sprinkle over the 2 tablespoons of sugar and whisk for a further minute. Add a little egg white to the yolk mix and fold together then gently fold through remaining white keeping as much air in the mix as possible.

Place a good tablespoon of curd in the base of each ramekin and top with the soufflé mix, piling it up high to use all the mixture. Place in the refrigerator until ready to cook. They will hold for 3-4 hours.

Preheat the oven to 170°C fan bake. Bake soufflés for 15 minutes until puffed and golden. Remove from oven, dust with icing sugar and serve immediately.

Serve with a bowl of fresh raspberries and softly whipped cream.