Hot Lemon Souffles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 2 1/2 teaspoons finely minced lemons, rind of
• 4 large eggs, seperated

Recipe

• 1 butter six 3/4-cup ramekins; dust with sugar.
• 2 melt 1/2 cup butter in heavy medium saucepan over medium-low heat.
• 3 add sugar and stir until mixture is opaque, about 2 minutes.
• 4 stir in lemon juice and lemon peel.
• 5 whisk in yolks.
• 6 cook over medium-low heat until mixture thickens and thermometer registers 180 f, whisking constantly, about 12 minutes (do not boil).
• 7 transfer mixture to large bowl and cool to room temperature, about 30 minutes.
• 8 position rack in center of oven and preheat to 400.
• 9 using electric mixer, beat egg whites in another large bowl until stiff but not dry.
• 10 fold 1/4 of beaten egg whites into lemon mixture to lighten.
• 11 fold remaining beaten egg whites into lemon mixture.
• 12 divide souffle mixture among prepared ramekins.
• 13 place filled ramekins in large roasting pan.
• 14 fill pan with enough hot water to come halfway up sides of ramekins.
• 15 bake souffles until golden brown on top, about 14 minutes.
• 16 using tongs as aid, remove souffles from water and serve immediately.