4 eggs
225g sugar
rind of 2 large lemons
juice of 2 large lemons
25g butter
50g flour
475g full cream milk

Method – Preheat oven 180°C. Lightly grease 1.4 litre soufflé dish

  • Separate eggs.
  • Insert butterfly into TM bowl, place egg whites into TM bowl, leave MC off to allow more air to be incorporated.
    Beat 3-4 min/speed 3.5 until firm but not dry. Set aside.
  • Working quickly while egg-whites are standing, place sugar and lemon rind in TM bowl. Mill 12 sec/ speed 10.
  • Add egg yolks, lemon juice, butter, flour, milk. Blend 10 sec/speed 8.
  • Fold into egg whites carefully.
  • Pour into soufflé dish.
  • Place soufflé dish into a roasting pan with about 3 cm water. Bake for 30 – 35 minutes.

Cook’s notes

  • Can be served with custard sauce or thick Greek yoghurt and a ginger biscuit.

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