Mini Lemon Souffles Recipe

Ingredients

• 15 g unsalted butter, softened, for the ramekins
• 70 g caster sugar, divided, plus extra for coating
• 20 g unsalted butter
• 20 g plain flour
• 150 ml whole milk
• Finely grated zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 3 large eggs, separated
• 1/8 teaspoon cream of tartar
• Icing sugar, for serving

Method

1. 1

   Heat the oven to 200 C, or 180 C fan, with a baking sheet heating on the middle rack. Brush four 175 ml ramekins with the softened butter using upward strokes, coat the insides with caster sugar, and tap out the excess.

2. 2

   Melt the 20 g butter in a small saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Cook until the sauce is smooth and thick enough to hold whisk marks.

3. 3

   Remove from the heat and whisk in the lemon zest, lemon juice, and 20 g of the measured sugar. Cool for 5 minutes, then whisk in the egg yolks one at a time.

4. 4

   Beat the egg whites and cream of tartar to soft peaks. Add the remaining 50 g sugar gradually and continue beating to glossy medium peaks.

5. 5

   Stir one-quarter of the whites into the lemon base to loosen it. Fold in the rest in two additions, stopping as soon as no large white streaks remain.

6. 6

   Divide the mixture among the ramekins. Level the tops, run a clean fingertip around each inner rim, and set the ramekins on the hot baking sheet.

7. 7

   Bake for 11 to 13 minutes without opening the door, until risen and golden but still slightly trembling in the center. Dust with icing sugar and serve immediately.