Serves – 4 ramekin dishes/ small bowls

Total time – 30mins (preparation – 15 mins + baking – 15mins)

Ingredients

Eggs                               2 medium

Lemon Juice              1 1/2 tbsp (quantity of lemons depends on the size of the lemons)

Powdered Sugar       1/4 cup

All-purpose flour     1tbsp +  1/2 tbsp (if needed)

Icing sugar for dusting (optional)

For greasing the Ramekin dish –

Butter (melted)         1 tbsp

Powdered Sugar       1 tbsp

Method

1. Preheat your oven to 180C.
2. Prepare your ramekin dishes/bowls –
   – Grease them nicely with the melted butter. Remove the excess butter.
   – Sprinkle powdered sugar on top of the butter, making sure to cover the sides of the dish as well.
3. Bring a pot of water to boil and reduce to a simmer to serve as a double broiler.
4. Separate the egg whites and egg yolks.
5. In a clean bowl, beat together the egg whites and 1/8 cup (half of the mentioned amount) sugar, until soft peaks form and hold their form. Be careful not to overbeat.
6. In a heat-proof bowl, whisk together the egg yolks, remaining sugar (1/8 cup), lemon juice, and 1 tbsp flour, until a smooth mixture is formed, 1-2 minutes.
7. Place the bowl over the simmering water. Whisk continuously until very thick – you will get a custard type consistency. If the mix doesn’t seem to thicken, add the leftover 1/2tbsp of flour. Don’t stop whisking, else the egg will start cooking.
8. Remove the bowl from the heat and let it cool down. If you add the egg whites to the hot mix, the meringue will melt. Keep whisking continuously.
9. Once the egg yolk mixture is cool enough, fold in 1/3 of the meringue very gently to loosen up the custard mixture, scraping from the sides. Then gently fold in the remaining mixture.
10. With a spoon, fill your prepared dishes a little below the rim, leaving space for them to rise.
11. Bake in the preheated oven for around 15 mins, or until golden brown on top.
12. Dust it with icing sugar and serve hot. The Souffle settles really fast.