Lemon Curd Soufflé

Whisk egg yolks with custard and lemon curd, fold in stiff egg whites and sugar, then bake until golden.

Baking Vegetarian Dessert Lemon Soufflé

Estimated Nutrition

Calories

391.2

kcal / serving

782.4 kcal total

Carbs

45.4g

per serving

90.7 g total

Fat

18.3g

per serving

36.5 g total

Protein

11.4g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the mixture

Caster Sugar

to dust

CondimentsSauces

Lemon Curd

Dairy

piece

Egg

separated; free-range

Custard

ready-made

Butter

to grease

Method

Preheat the oven to 220°C.

Serve the soufflés immediately.

Pour the mixture into the ramekins and bake for 10 to 12 minutes until risen.

Grease two ramekins with butter and dust them with caster sugar.

Fold the egg whites gently into the lemon mixture until combined.

Add the sugar to the egg whites and whisk to form stiff, glossy peaks.

Whisk the egg whites in a separate clean bowl to form soft peaks.

Whisk the egg yolks in a bowl then beat in the custard and lemon curd.