Tangy little lemon soufflés

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease 1 litre (4 cup) soufflé dish; place on oven tray.

Step 2

Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in sifted flours and juice; stir in milk. Transfer mixture to medium saucepan, stir over heat until mixture boils and thickens. Transfer mixture to large bowl; stir in egg yolks.

Step 3

Beat all egg whites in medium bowl with electric mixer until soft peaks form; fold into lemon mixture in two batches. Pour mixture into dish.

Step 4

Bake soufflé about 35 minutes or until puffed and browned. Serve immediately dusted with sifted icing sugar.