Dessert

Tangy lemon souffle is for Dessert.

Tangy lemon souffle takes 15 minutes to prepare.

Tangy lemon souffle takes 15 minutes to cook.

Tangy lemon souffle makes 6 servings.

The ingredients for Tangy lemon souffle are:

90g butter, softened
1 tbsp lemon zest, finely grated
75g caster cugar
1 tbsp plain flour
1 tbsp cornflour
2 tbsp lemon juice
1 cup (250ml) milk, warmed slightly
4 eggs, separated
2 egg whites

Here is how you make Tangy lemon souffle:

Preheat oven to 180 degrees Celsius (160 fan-forced). Grease either a 1-litre or 6 small souffle dishes. Place on oven tray.Beat butter, zest and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in sifted flours and juice; stir in milk.Transfer mixture to a medium saucepan, stir over heat until mixture boils and thickens. Transfer mixture to a large bowl and stir in egg yolks. Beat all egg whites in medium bowl with electric mixer until soft peaks form. Fold into lemon mixture in two batches. Pour into dish(es); bake for 35 minutes for one large souffle, or approximately 15-20 minutes for smaller souffles, until puffed and golden on top.Serve immediately, dusted with icing sugar if desired.Serving Size: Makes 1 large or 6 smaller soufflesNumber of Servings: 6Recipe submitted by SparkPeople user JACCOOKE.

The nutritional information for Tangy lemon souffle is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 290.5

• Total Fat: 17.7 g
• Cholesterol: 218.9 mg
• Sodium: 233.2 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 0.0 g
• Protein: 15.4 g