Lemon soufflé, sable biscuits with caramelised pears

From episode three of MasterChef Ireland 2012


  • 125 g plain flour
  • 25 g butter
  • 50 g icing sugar
  • 1 lemon (zest + juice)
  • 2 eggs
  • 50 g caster sugar
  • 1 lemon (zest + juice)
  • 1 egg
  • 1 tsp flour
  • 25 g unsalted butter
  • 50 g caster sugar
  • 2 pears
  • 50 ml double cream
  • 25 g unsalted butter
  • 1 tblsp honey
  • 2 tblsp water


  1. To make the pastry-pour flour onto working area and make a well. Add butter and sieve icing sugar into well. Add egg yolk and combine ingredients. Roll into a ball and leave to rest.
  2. Now make the lemon curd by whisking egg, sugar, lemon zest and juice in the saucepan. Put on a low heat and whisk while adding flour and butter.
  3. Once thickened pour mixture into buttered ramekins, leave to one side.
  4. Now separate the 2 eggs into 2 bowls, whites in 1 and yolks in the other. Whisk whites until you have stiff peaks, about 4-5 minutes. Add this sugar and whisk again.
  5. Now add lemon zest and juice to yolks and combine. Then add tablespoon of whites to yolks and fold carefully. Then do the same with the rest of the whites. Once folded together pour mixture into the ramekins
  6. Preheat oven to 170°. Place ramekins in middle shelf.
  7. Now roll out the pastry into thin circle (2mm) desired shapes and place on parchment covered tray
  8. Place in top half of the oven.
  9. Now peel the pears and slice thinly. Place in pan with water and sugar.
  10. Reduce. Then add honey and butter and reduce again. Then add cream and reduce again.
  11. After 15 mins remove soufflé.
  12. After 8 mins place soufflé on the middle of the plate. Place biscuits on one side and pears on the other side with some caramel sauce.
  13. Dust with icing sugar

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