Australian Women's Weekly
Ingredients
Candied lemon slices
Method
1.Wrap a collar of foil around eight 3/4 cup (180ml) souffle dishes, to stand about 3cm above the edge of the dishes; secure foil with rubber bands or string.
2.Beat egg yolks, sugar and rind in a small bowl with an electric mixer until thick and creamy. On low speed, beat in juice. Transfer mixture to a large bowl.
3.Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into lemon mixture.
4.Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form. Gradually add extra sugar, a tablespoon at a time, beating until sugar dissolves between additions. Fold egg white mixture into lemon mixture in two batches.
5.Divide mixture among prepared dishes. Cover loosely with plastic wrap; freeze until firm.
6.Meanwhile, to make candied lemon slices, combine sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add lemon slices and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat (keep lemon slices in syrup until ready to use).
7.To serve, remove collars from souffles; stand 5 minutes. Decorate with candied lemon slices. Serve immediately.
You will need about four lemons for this recipe. Not suitable to microwave.
Note
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