No-fail lemon souffles

Preheat the oven to 200ºC, gas mark 6. Butter the insides of 2 x 150ml ramekins. Coat the insides of each with flour and tap out any excess.

Mix the lemon zest and juice in a small saucepan. Scoop 1 tbsp into a bowl, add the cornflour and mix to a paste. Heat the lemon juice in the pan with 30g sugar. When it boils, whisk in the paste, mixing continuously. Once it thickens, remove from the heat, whisk in the egg yolks, then scrape into a cold bowl. If preparing in advance, cover the surface with baking parchment and chill for up to 2 days.

Use an electric hand mixer to whisk the egg whites with the remaining 30g sugar to soft peaks, then fold into the yolk mixture and divide between the ramekins. For the best rise, run your fingertip around the inner rim of each ramekin to create a small groove. Bake for 10 minutes and serve immediately with ice cream, if liked.