Lemon Soufflé

Ingredients (for 2 Soufflés):

1 tbsp flour

2 egg yolks

2 1/2 egg whites

50g sugar

115 ml milk

1tbsp lemon zest

50ml lemon juice (1 lemon)

Add the egg yolks, flour, lemon zest and 1 tbsp sugar.

Add the milk into a small saucepan.

Heat the milk over medium heat.

Add the milk to the flour mixture, whisking the entire time.

Return the mixture back into the saucepan.

Whisk over medium heat until it turns into pudding (a thick sauce).

Sieve the pudding into a clean bowl.

Add the butter and lemon juice until combined into a smooth mixture.

Whisk the egg white until stiff, gradually adding the remaining sugar.

Gradually fold the egg whites into the pudding. 

Butter and sugar the ramekins.

Add the mixture and run a thumb around the egg to get rid of any splatter. 

Bake at 190°C for 15 minutes until golden brown and risen. 

Dust with icing sugar and serve immediately. 

Et voilà: Lemon Soufflé