Serves 6

Preparation and Cooking 45 minutes

• 6 large eggs, separated
• 50g custard powder + 1 teaspoon of corn flour
• 300 ml of milk
• 90 ml of lemon juice without pulp
• 125g of sugar
• 1 knob of butter to grease
• 2 teaspoons of sugar to sprinkle over the soufflé
• 1 teaspoon of sieved icing sugar to finish

Oven at 180°C / Gas Mark 4
1. Put the egg yolks in a bowl, and the whites in another big bowl.
2. Add the custard powder, corn flour and 3 table spoons of milk to the egg yolks, mix well. Rinse the pan with cold water, and return the mixture to the pan. Add the lemon juice. Cook over a medium heat, mixing until it boils. Keep it boiling gently whilst stirring for 2 more minutes, in order to evaporate as much water as possible.
3. Transfer this mixture to a bowl. Cover with greaseproof paper. Leave to cool until the mixture becomes lukewarm.
4. Pre-heat the oven. Butter the dish and sprinkle sugar on the inside.
5. Whilst adding the remaining sugar, beat the egg whites until firm.
6. Using a spoon, incorporate the beaten egg whites into the mixture, little by little.
7. Using a spoon, put the mixture in the dish, up to 2 cm from the top.
8. Cook in the middle of the oven for approximately 20 minutes, until the soufflé rises over the top of the dish and it is well browned.
9. Sprinkle with icing sugar, and serve immediately in the dish, with ice cream.
10. Bon Appétit!

Note
If you are using individual ramekins or mini-pots, the cooking time is only 10 minutes