Instructions: Preheat the oven to 180c. and butter six souffle dishes (capacity of about 200ml.) Sprinkle them with the extra sugar and set aside.

Whisk the egg yolks and sugar until thick and creamy then add the flour and butter and continue whisking until the sugar is thoroughly dissolved. Stir in the lemon juice, lemon zest and milk and whisk until the batter is smooth.

In a separate bowl, whisk the egg whites until foamy then continue whisking while adding the sugar. Whisk on high speed until the egg whites are stiff and glossy.

Fold the egg whites into the lemon batter then divide the batter evenly amongst the prepared souffle dishes.

Place the souffle dishes into a baking pan, then fill with cold water until the level of the water reaches half way up the sides of the souffle dishes.

Bake them at 180c. for 40 minutes.

When the souffles have finished baking, remove them from the water bath and place in the fridge for at least 30 minutes or up to 6 hours.

To serve, allow them to come back to room temperature then run a knife around the edge of each souffle dish and invert the souffle onto a serving platter.

Dust with icing sugar and decorate with mint leaves. Serve with thick cream or ice-cream if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.