Elaine's lemon souffle

Method
Prep:30min  ›  Cook:15min  ›  Ready in:45min 

1. Preheat the oven to 180 C / Gas 4.
2. Whisk the egg in a medium saucepan; mix in the lemon zest and juice, 50g sugar and cornflour. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
3. In a medium glass or metal bowl, whip egg whites with an electric mixer until soft peaks form. Sprinkle in 1 tablespoon of the sugar; continue mixing until stiff peaks form. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of a lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd and run a finger around the inside of each rim.
4. Place the ramekins onto a baking tray and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.