Hot Lemon Soufflé

• 1 oz (25 g) butter
• 1 oz (25

Melt the butter in a large saucepan over low heat. It is important to use a large pan since the beaten egg whites have to be folded into the mixture at the end. Stir in the flour and cook very gently for 1 minute. Gradually stir in the milk, beating all the time to get a smooth, very thick mixture. Beat in the finely grated lemon rind and the strained juice and bring up to the boil. Draw the pa