75g caster sugar
3 large British Lion eggs, separated
3 tbsp good quality lemon curd
Finely grated zest of 1 lemon
Icing sugar to dust
Preheat the oven to 200C/Fan 180C/Gas Mark 6.
Melt the butter, then brush all over the insides of 4 x 150ml ramekin dishes.
Put half a tsp of the caster sugar in each ramekin and shake it about so the butter is coated with sugar. Chill in the fridge.
Separate the eggs putting the yolks in a medium bowl and the whites in a large grease-free bowl. Stir the lemon curd and zest into the yolks.
Place the egg white bowl on a tea towel to stop it slipping about.
Use an electric whisk to whisk the egg whites until they form stiff peaks.
Now use a large spoon to add the sugar a spoonful at a time, whisking well between additions until you have a really thick shiny mixture.
Add a spoonful of the egg whites to the lemon curd mix and stir well.
Tip this mixture into the eggs whites and use a large metal spoon to gently fold the egg whites into the mixture.
Divide the mixture between the chilled ramekins and tap the base of each on the work top.
Smooth the top of each with a spoon, then run your finger around the rim of each making a slight indent around the edge.
Place on a baking tray and bake for 10 mins until risen and golden on top.
Carefully transfer a soufflé onto each plate, then quickly dust with icing sugar and serve.