Soufflé au citron

• 4 egg yolks
• 100 g/4 oz caster sugar
• grated z

Pre-heat the oven to 200°C/400°F/Mark 6.

In a medium-sized bowl, beat the egg yolks and sugar until pale and creamy.

Add the finely grated zest and juice of 1 lemon. Then gradually whisk in the flour.

In another bowl, whisk the egg whites until stiff.