Lemon Soufflé Omelet With Mounded Egg Whites

Ingredients

• 6 egg whites
• 3 egg yolks
• Zest of ½ lemon
• 3 rounded tablespoons powdered sugar, sifted
• 1 tablespoon lemon juice
• Pinch of salt
• Butter or oil for greasing
• Extra sugar for sprinkling

Method

1. 1 Preheat oven to 425°F. Grease a pudding dish or flat baking dish with butter or oil.
2. 2 Whip egg whites with a pinch of salt to stiff, dry peaks. In a separate bowl, beat yolks and sugar until creamy, then mix in lemon zest and juice.
3. 3 Gently fold the egg whites into the yolk mixture. Do not stir. Pour half into the prepared dish.
4. 4 Shape the remaining mixture into a mound with a depression in the center, or pipe lines and dots over the mound. Sprinkle with sugar.
5. 5 Bake for 8-10 minutes until puffed and golden. Serve immediately.