Lemon Souffle

Prep Time: 15 mins | Cook Time: 14 mins | Course: Dessert | Serves: 8

Light and airy, lovely lemon souffles. These magical delights like to be baked and served immediately. Prepare first paragraph instructions ahead, beating egg whites just before baking and fold into the pre-made mixture. Inspired by Jim Franco at My Recipes https://www.myrecipes.com/recipe/lemon-souffl 

½ cup sugar + more for dusting

½ cup milk

1 lemon, zested (& juiced)

¼ cup lemon juice

4 eggs, separated

2 Tbsp flour

⅛ tsp salt

⅛ tsp cream of tartar

Powdered sugar

Preheat oven to 400*. Butter 8 6-ounce ramekins and dust with sugar. Place on a rimmed baking sheet. In a heat proof measurer, microwave the milk and lemon zest for 1 minute. Beat the egg yolks and sugar in a stand mixer for until pale and fluffy, about 4 minutes. Mix in the flour, lemon juice, scalded or warm milk mixture and salt. Can be made ahead to this point.

Beat egg whites and cream of tartar in a clean mixing bowl until it reaches soft peaks, about 2 minutes. Gently fold into lemon mixture being careful not to deflate the eggs. Spoon into prepared ramekins and bake for 10 minutes, reduce temperature to 350* and bake for 4 minutes longer; the outside edges should be set and the interior slightly loose when done cooking. Dust with powdered sugar and serve immediately.