Lemon Souffle

As we are in lemon season I thought I'd repost a couple lemon recipes.

This time around I made lemon souffles. The lemon curd in the bottom of the ramekin is essential for this version. Otherwise the souffle itself is light and boring. I will be trying another version in the future for comparison, since I wasn't too thrilled with this one.

* 3 egg whites
* 5 tablespoons castor sugar or superfine sugar
* 3 egg yolks
* 1 large lemon, zested and juiced
* 2 tablespoons confectioners' sugar for dusting

* lemon curd (see microwave lemon curd)

Preheat the oven to 350 degrees F (175 degrees C).
Spoon a tablespoon or so of lemon curd in the bottom of 4 ramekins.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining 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.
Place the ramekins onto a baking sheet, 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.