Hot Lemon Soufflé from The Times Cookery Book by Katie Stewart
Melt the butter in a large saucepan over low heat. It is important to use a large pan since the beaten egg whites have to be folded into the mixture at the end. Stir in the flour and cook very gent...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Grater
- Fine-mesh sieve
- Mixing bowl
- Hand mixer
- Spatula
- Souffle dish
- Oven
- Measuring cup
- Measuring spoon
- Lemon juicer
- Chef's knife
- Cutting board
Ingredients
- 4 large eggs
- icing sugar
- ¼ pint (1 ½ dl) milk
- rind and juice of 2 large lemons
- 4 oz (100 g) castor sugar
- pinch salt
- 1 oz (25 g) butter
- 1 oz (25 g) plain flour
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