Hot Lemon Soufflé

Preparation info

  • Difficulty

    Medium

  • Serves

    4–6

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This is not a real soufflé in the generally accepted sense, but an old-fashioned family pudding which separates into two quite distinct layers when it cooks: it has a fluffy top and a creamy lemon base.

Ingredients

  • 1 oz (30 g/¼ stick) butter
  • 6 ozs (170 g/scant ¾ cup) castor sugar
  • 2 ozs (55 g/scant ½ cup) flour
  • 2 eggs (preferably free-range)
  • 1 lemon
  • 8 fl ozs (250 ml/1 cup) milk

Decoration

  • icing sugar

1 × 2 pint (1.1 L) capacity pie dish

Method

Cream the butter well. Add the castor sugar and beat well. Grate the rind of the lemon and squeeze and strain its juice; separate the egg yolks and add one by one, then stir in the flour and gradually add the finely grated rind and juice of the lemon. Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake in a moderate oven, 180°C/350°F/regulo 4, for 40 minutes approx. Dredge with icing sugar.

Serve immediately with softly whipped cream.