• 50g butter
  • 200g golden caster sugar
  • 1 lemon, zested
  • 100ml lemon juice (include the juice from the zested lemon)
  • 3 eggs, separated
  • 50g plain flour, sifted
  • 250ml milk
  • 1 tsp vanilla extract
  • icing sugar, for dusting
  • double pouring cream, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.

  • STEP 2

    Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.

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A star rating of 4.7 out of 5.11 ratings