Mini-lemon soufflés a treat

IT’S Mother’s Day this weekend, so it has to be time for something really lovely!

Two recipes in one here, yet these extremely light soufflés are so very simple and quick to put together, they look majorly impressive when served too – and of course they taste superb too!

Perfect treat for mums everywhere!

Ingredients:

6 large egg whites

Pinch of cream of tartar

50g caster sugar

2 tbsp limoncello (optional) Icing sugar for dusting Lemon rind for decoration Butter for greasing

Lemon curd filling:

2 lemons

125g unsalted butter

200g caster sugar

2 egg yolks and 1 egg white, whisked

You will need four large or six medium size ramekins

Method:

To make the lemon curd, first grate the rind off the lemons taking care not to include any of the bitter white pith.

Add the lemon juice, butter and sugar to a bowl and melt over a bain-marie (pan of boiling water) for about 10 minutes.

Whisk to thicken, remove from the heat and allow to thoroughly cool before beating in the egg yolks and white.

Return to the heat for approximately ten minutes in order to completely thicken.

Set aside to completely cool down.

When almost ready for serving make the soufflés; pre-heat the oven to 180c and generously butter the ramekins, place them on a baking tray and place them in the fridge.

Whisk the egg whites with the cream of tartar in a large clean bowl until stiff.

Gradually whisk in the sugar, one spoonful at a time until glossy.

When stiff peaks have emerged, very gently fold in the limoncello and a reasonable amount of cooled-down lemon curd.

Divide the mixture between the eight ramekins, smoothing off with a spatula, run a teaspoon around the inside edge in order to help the soufflés rise evenly.

Bake in the oven for around 12 minutes, garnish with lemon rind and icing sugar, serve immediately.

Show off and really enjoy!

Lemons are antioxidant rich and a vitamin C powerhouse! Plus vitamins B6, A & E, folate, niacin, thiamin, calcium, magnesium, potassium, zinc and more.

Lesley is studying a BSc Hons nutrition & health degree at Edge Hill University, she and her husband Roberto also own Roberto’s Italian on Ocean Plaza, Southport.

For more of her recipes go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ ertossouthport