Lemon Souffle
For the base:
200 g digestive biscuits
100 g butter (at room temperature)
For the mix:
4 eggs
2 lemons
Small tin of condensed milk
To make the base, crumble the biscuits on a food processor and then mix with the butter and 1 tbsp of water. Pour into a 20cm round oven tin and cover the bottom and sides, pressing with the fingers until you have an even layer.
Squueze the lemons and sift the juice into a bit bowl. Add the egg yolks (of the four eggs) and the condensed milk. Mix well.
Whip the egg whites until stiff and then add to the lemon mix in two steps, stirring carefully.
Pour the mix over the biscuit base and bake at 180C for 30-35 minutes, until the top of the souffle is golden.
Take the souffle from the oven and let it cool down. (I think it's a lot better when it's been in the fridge)
