Instructions: Tie a collar of greaseproof paper around the outside of the souffle dish to stand approximately 6"/15cm above the rim.

Squeeze the lemons and grate the rind finely.

Place the juice rind sugar and egg yolks in a bowl and beat on Speed 3 over a pan of hot water until thick and creamy.

Remove from heat.

Dissolve the gelatine in the water and add to the lemon mixture beating thoroughly.

Allow the mixture to cool but not set.

Beat the evapourated milk on Speed 3 until thick and add to the lemon using Speed 1.

Wash the beaters and whisk the egg whites until stiff.

Using a metal spoon gently fold the mixture into the egg whites and pour into a prepared souffle dish.

Place in refrigerator to chill.

To serve carefully remove the paper from the dish.

Decorate with chopped pistachio nuts and cream.

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.