- Preheat oven to 200C fan-forced.
- Place a baking tray in the oven.
- Grease four (¾ cup capacity) ovenproof soufflé ramekins with melted butter. Lightly dust with caster sugar. Place in the fridge.
- Use a fine grater to zest the lemons. Cut the lemons in half and squeeze the juice.
- Put 2 egg yolks in a medium bowl with the caster sugar and whisk until creamy and pale.
- Put the cream, flour and cornflour into a small bowl and mix to a smooth paste.
- Warm the milk with the zest in a saucepan over a medium heat until just boiling. Remove from the heat.
- Gradually mix the hot milk into the flour mixture.
- Pour the mixture back into the saucepan and put it over a gentle heat. Stir constantly until very thick.
- When you feel it thickening, the mixture should look like custard remove the pan from the heat and stir into egg yolk mixture, stir in lemon juice. Cool completely.
- Whisk the egg whites in stand mixer to stiff peaks. Add 1 tbs caster sugar and beat until dissolved.
- When the mixture in the bowl is cooled, add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Then use a large metal spoon or spatula to very gently fold in the remaining egg whites.
- Use the spoon to go round the outside and cut through the middle. Continue until no streaks of egg white.
- Fill the ramekins with the mixture and level off with a palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides).
- Place the ramekins on the baking tray in the middle of the oven for about 8-12 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden.
- Dust with icing sugar and serve immediately with ice creams.