Lemon Soufflé

• oil
• 2½ lemons
• 3 large eggs, preferably free-range
• 225 g

Brush a collar of greaseproof paper lightly with a tasteless oil; tie it around the soufflé dish. Grate the rind of the lemons and squeeze and strain the juice; separate the eggs and put the yolks, caster sugar, grated lemon rind and strained lemon juice into a bowl. Place the bowl in a saucepan of barely simmering water, then whisk the mixture until quite thick and mousse-like. Remove from the