Monday, 2 August 2010

Lovely Lemon Curd Souffle's

Here we go then, good luck! Don't worry too much, if a ditsy dope like me can make a souffle there's more than enough hope for the rest of the world!


For the lemon curd
  • Grated zest and juice of a lemon
  • 1 Egg
  • 40g (1 1/2 oz) Golden caster sugar
  • 25g (1 oz) cold unsalted butter cut into small cubes
  • 1 Teaspoon of cornflour
For the souffles
  • 3 Eggs
  • Grated zest and juice of a lemon
  • 50g (2 oz) Golden caster sugar
  • 1 Dessestspoon of golden caster sugar
You will also need 4 ramekins, buttered and popped on a small baking tray.

  • Make the lemon curd by whisking the egg in saucepan, then add the rest of the lemon curd ingredients and pop the pan over a medium heat and whisk continuously until the mixture thickens, this won't take long, about 2-3 minutes. Turn the heat right down to the lowest setting and let the curd gently simmer for a minute still whisking, you don't want lumpy curd!
  • Remove from the heat and divide the curd between the bases of the ramekins. You can do this in advance, which is especially useful if your having this pud at the end of a dinner party because it can a good few hours before your guests arrive and saves you doing it later. Remember to cover and leave somewhere at room temperature.
  • For the souffles,pre-heat the oven to gas 3 (170C, 325F) separate the eggs, putting the yolks into a big bowl and the whites in a super clean bowl. Using an electric whisk or if you like to work your guns whilst cooking use a manual whisk, whisk the egg whites to the stiff-peak stage which should take 4-5 minutes (nigh on forever if your going manual!) next add the dessertspoon of sugar and whisk for 30seconds to a minute.
  • Next add the zest and lemon juice and the rest of the sugar to the yolks and mix for 10 seconds. Now add a spoonful of the whisked whites and fold them into the yolks just to loosen the mixture up, then fold in the rest of the whites gently, keeping as much air in the mixture as possible, DO NOT MIX OR STIR VIGOROUSLY, gently fold the whites in, it helps to use big sweeping movements with your arm to keep the air in mixture,think up-over-round, I'm serious! Yes you will defiantly look like a dipstick doing this, best do it out of sight of others!
  • Spoon the mixture into the ramekins and run a (clean!) finger round the edge of the ramekins so the edges are clean. Place in the oven on the centre shelf for 15-17 minutes or until golden (this is one GF pud that will go golden!). Don't open the oven to take a peek, you may have to sit on your hands to stop yourself doing this because the temptation to see if they've risen is very great!
  • Once golden and (hopefully) risen remove from the oven and let cool for 5 minutes, it will sink slightly but according to Delia this is to be expected. Dust with icing sugar and serve up to your guests (with a smug smile!).
Top Tips for Smug Souffles
  • Keep your eggs yolks cold, it makes them easier to separate, but make sure you whisk your whites at room temperature, it makes them easier to whisk and you'll get more air into them.
  • Don't over whisk your whites, you'll kill your air bubbles and that makes them sad!
  • Make sure the bowl you whisk your egg whites in is super spanking clean, any dirt or grease will hinder the egg whites in their quest to rise.
  • According to the cooking snobs a copper bowl is your fail safe to perfect souffles. as much as I'd like a copped bowl (because they're pretty and It'd make me look a proper foodie) a normal bowl works just as well, don't let the food snobs coerce you into buying things you don't need!
  • Make sure all your ingredients are weighed out perfectly, one ounce over and your gonna fluff that recipe up quicker than you can say Creme Brulee. A conscientious cook is a clever cook, don't rush it just to look flash!


  1. Oh I love lemon, it sounds delicoius! I wish I could have one right now!

  2. they're really quick to make Manu, less than an hour all together!x


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