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Lemon Souffle

lemon_soufle-400(1).jpg
.
Makes

6

Portions
.Not Suitable for freezing
. Preparation

20

minutes
.

30

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

  • 100 g (31â2 oz) butter, softened
  • 100 g (31â2 oz) caster sugar
  • 4 eggs, separated
  • 50 g (2 oz) plain flour
  • finely grated zest and juice of 2 large lemons
  • 300 ml (1â2 pint) milk

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 1.5 litre (21â2 pint) ovenproof dish.
2. In a large bowl, whisk together the butter and sugar until light and fluffy. Add the egg yolks, flour, lemon zest and juice and whisk again. Slowly add the milk to make a thick batter. It will look curdled at this stage.
3. Whisk the egg whites until stiff, then fold into the lemon batter. Pour into the prepared dish. Bake for 30 minutes, until well risen and lightly golden on top.
4. You could also make individual portions using ramekins.
 

Annabel Karmel MBE

Annabel Karmel MBE

A mother of three, Annabel Karmel is the UK's number 1 parenting author. She is an expert in devising tasty & nutritious meals for children without the need for parents to spend hours in the kitchen.

Annabel was awarded an MBE in June 2006 in the Queen's Birthday Honours for her outstanding work in the field of child nutrition and in 2009 Annabel won the Mother and Baby's Lifetime Achievement Award.

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