Lemon Soufflé

• 3 large eggs (preferably free-range)
• 8 ozs (225 g/1 cup)

Brush a collar of greaseproof paper lightly with a tasteless oil; tie it around a 6 inch (15 cm) soufflé bowl. Grate the rind of the lemon and squeeze and strain its juice; separate the eggs and put the yo