Lemon Souffle

* adopted from Donna Hay's recipe

Ingredients:

melted unsalted butter, for brushing
castersugar, for dusting
180ml lemon juice
55g caster sugar
1 tbsp cornflour
5 eggwhites, at room temperature
75g extra caster sugar
icing sugar, to serve

How to Make:

1. Lightly brush 6 ramekins with butter and caster sugar and place them on baking tray.

2. Place lemon juice, sugar and cornflour in a saucepan over medium heat and whisk to combine. Cook, stirring for 8 min or until the mixture has thickened. Transfer to a large bowl and refrigerate until cold.

3. Preheat oven at 180'C. 

4. Place eggwhites in a big bowl and whisk with electric mixer until stiff peaks form.

5 Add extra caster sugar in a thin steam, whisking until thick and glossy.

6. Remove lemon mixture from fridge and beat with a fork until smooth.

7. Gently fold the eggwhites into the lemon mixture in 3 batches (but also quickly), then spoon them into the preared ramekins.

8. Smooth the top of the mixture with a spatula. Run the tip of a knife around the edge of each ramekin, then place them on the baking tray and bake for 12 -14 min or until top has risen and browned.

9. Dust the top with icing sugar and serve immediately.

Enjoy and expect this to be a tangy dessert instead of a sweet sweet dessert!