Lightly butter 4 ramekins with butter and dust with castor sugar. Cut the greaseproof paper into strips and tie around the ramekins to make collars, 3 cm above the rim. Place on a baking tray. Place the lemon, sugar and water in a small pot over a low heat, and keep stirring until all the sugar is dissolved. Increase the heat and bring to the boil.
Mix together the cornflour and water to form a smooth paste. Add to the syrup and cook for a minute, stirring all the time until thickened. Refrigerate until cold. Preheat the oven to 180°c. Whisk the egg whites to soft peak, and slowly start incorporating the sugar. Continue whisking until glossy.
Pour the lemon mixture over the meringue and fold together. Spoon the soufflé mixture equally into the four ramekins. Bake for 12-14 minutes or until risen and golden on the top. Remove the collars and serve immediately.
Recipe courtesy of Ready Egg, developed by Source Management.