Lemon Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 8-ounce ramekins thoroughly, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet.
2. Make the lemon base
   In a medium saucepan, whisk together 1/2 cup of sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and stir in butter, lemon zest, and lemon juice. Transfer to a large bowl and let cool for 10 minutes.
3. Add egg yolks
   Once the lemon mixture has cooled slightly, whisk in the egg yolks one at a time until fully incorporated. The mixture should be smooth and bright yellow.
4. Beat egg whites
   In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy. Increase speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until stiff, glossy peaks form, but be careful not to overbeat.
5. Fold in egg whites
   Gently fold one-third of the egg whites into the lemon mixture to lighten it. Then fold in the remaining egg whites until just combined, being careful not to deflate the mixture. Some white streaks are okay.
6. Fill and bake
   Carefully spoon the soufflé mixture into the prepared ramekins, filling them almost to the top. Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Place the baking sheet with ramekins in the oven and immediately reduce temperature to 350°F (175°C).
7. Bake until risen
   Bake for 14-16 minutes, until soufflés have risen about 1-2 inches above the rims and tops are golden. Do not open the oven door during baking or the soufflés may collapse.
8. Serve immediately
   Dust the soufflés with powdered sugar and serve immediately, as they will begin to deflate within minutes of removal from the oven. For an extra touch, you can serve with a small pitcher of warm lemon sauce or fresh berries on the side.