In Menton today, the crowds are lining the streets to mark the beginning of the city’s lemon festival. I can’t make it down there, unfortunately, but I am with them in spirit. Well, in dessert, really.
I made lemon curd soufflés to celebrate the occasion, you see. I got the idea from my pornographic magazine of choice, French Property News. It had given over a whole page to things you could do with lemons.
Surprisingly, it gave a link to an American website, which gave measurements in cups. Whatever they are.
Frustrated, I turned to my old kitchen standby, Delia Smith, instead. She, of course, had a perfect recipe. It was simple – and in metric.
She billed her soufflés as ‘everlasting’, because they wouldn’t collapse. They shrank a little when I took them out of the oven, but they still looked like soufflés when I came to serve them.
I wasn’t sure about the lemon curd part of the recipe – but actually, it added zing to the result. Without it, the soufflés might have been blandly eggy.
“They shrank a little when I took them out of the oven, but they still looked like soufflés when I came to serve them”
I don’t think the lemons I used were actually from Menton. They came from Lidl.
Nevertheless, I think we can safely consider the Menton lemon festival officially launched.