Lemon Curd Souffle Omelette
|Grated zest and juice 1 large lemon|
|3 very large eggs, separated|
|1 level tablespoon golden caster sugar|
|10g butter (a heaped teaspoon)|
|4 generous teaspoons of lemon curd (see recipe below)|
|a little icing sugar|
|Chilled pouring cream|
|Pre-heat the grill to its highest setting|
|Need help with conversions?|
|Equipment: You will also need a Delia Online/Silverwood Little Gem Frying Pan (heavy gauge aluminium) or similar with a base measurement of 17cm|
Firstly put the pan on to a low heat to warm through.
Next whisk the egg whites until they stand up in soft peaks then in a jug add the lemon zest and lemon juice to the egg yolks, together with the sugar, and whisk until the mixture is creamy.
Now add the butter to the pan and turn the heat up to high then using a large metal kitchen spoon lightly and quickly fold the whites into the yolks.
As soon as the butter is foaming pour in half the mixture then add four generous teaspoons of lemon curd in little blobs all over, then spoon over the rest of the mixture and dust the surface generously with icing sugar and then quickly place the pan under the pre-heated grill until the surface is nicely golden brown.
Serve immediately straight from the pan with some chilled pouring cream.
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Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
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