Recipe - Hot Lemon Curd Souffles

3 lg Eggs
Grated zest and juice 1
medium lemon; (2 tbsp
juice)
2 ounce Golden caster sugar and 1
dsp golden
; caster sugar

FOR THE QUICK METHOD LEMON C
Grated zest and juice of 1
small lemon
1 lg Egg
1 One half ounce Golden caster sugar
1 ounce Cold unsalted butter; cut
into small
; cubes
1 teaspoon Cornflour

TO SERVE
Little sifted icing sugar

four lightly buttered ramekins with a base diameter of 2 1/2"/6cm, top
diameter of 3"/7.5cm and 2"/5cm deep small solid baking sheet

Preheat oven to 170c/325f/Gas 3.

1 For the Lemon Curd: Lightly whisk the egg in a medium sized saucepan. Add
the rest of the lemon curd ingredients and place the saucepan over a medium
heat.

2 Whisk continously using a balloon whisk until the mixture thickens this
won't take long, about three minutes in all. Lower the heat to its minimum
setting and gently simmer for a minute, continuing to whisk.

3 After that, remove from the heat and divide the curd between the bases of
the ramekins. (This can be done well in advance, but cover and leave at
room temperature).

4 When ready to make the souffles, separate the eggs, putting the yolks
into a medium sized bowl and the whites into a clean larger one.

5 Whisk the whites to the stiff peak stage, with an electric hand whisk
which will take 45 minutes. Start on a slow speed and gradually increase
to medium and then high.

6 Add the dsp caster sugar and whisk on a high speed for 30 seconds more.
Add the zest and lemon juice and remaining 2oz/50g sugar to the yolks and
mix together briefly.

7 Take 1 tbsp whites and fold 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 air.

8 Spoon the mixture into the prepared ramekins, piling high like a pyramid.
Run a finger round the inside rim of each one.

9 Place on the baking sheet and put in the oven on the centre shelf for
1517 minutes or until the tops are golden.

10 Remove them and let settle for about five minutes to allow the lemon
curd to cool. They will sink a little, but that's normal. Before serving,
place on smaller plates and give a light dusting of icing sugar.

Converted by MC_Buster.

Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g
Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.