Citrus Soufflé

1. 1

   Preheat oven to 375u00b0F. Lightly grease 4 - 6 oz souffle dishes.

2. 2

   Cream butter, sugar and zest together until creamy. Mix in flour and citrus juice. Bring milk to a boil then whisk into batter. Transfer to clean saucepan and stir over medium heat for 4-5 mins, until mixture boils and thickens. Beat in egg yolks then set aside to cool.

3. 3

   Whip egg whites to soft peaks then fold into citrus mixture. Transfer to prepared souffle dishes and bake for 15-20 mins, until puffed and golden. Dust with powdered sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.