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Cold Lemon Soufflé
- Serves
6–8
- Difficulty
Medium
By Stephen Bull
Published 2001
This is a pretty retro dish but doesn’t deserve to be forgotten as, along with lemon curd, I think it takes its place at the top of the lemon pudding list. Making this is also a good way to hone your skills at folding in beaten egg whites. The lemons must have firm, slightly rough skins; if firm but smooth you won’t be able to grate the zest so easily.
Ingredients
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