Lemon Souffles

This is pretty easy to make as long as you follow the directions.  The key is the whipping of the eggs and the baking process.

You can either use ramekins like I did or one whole souffle dish.  Makes about 6/8.  

Preheat oven to 350

2 Tbsp. butter at room temperature

1 cup sugar

4 Tbsp. flour

1 1/2 cups milk

1 whole lemons juice and rind

3 eggs separated

1 pinch of kosher salt

Beat the butter in one bowl.  Add in the sugar, flour, and lemon juice and rind.  Mix do not beat.

Take the egg yolks and beat until they turn a pale yellow.  Then slowly pour the milk into the eggs and mix do not beat.

Add the eggs and milk mixture to the butter, sugar, flour and lemon bowl.  

Beat the egg whites until firm.

Fold the egg whites into the other bowl of ingredients.

Set the ramekins in a deep baking pan that is filled with hot water.  I put the ramekins in first and then filled the hot water a little over half way up the ramekins.  Then use a ladle and put in the mixture to the top.

Put in the oven.  After about 20 minutes the tops get browned.  Then take tin foil and cover the pan so that they can steam while cooking otherwise the bottoms never bake and remain liquidy.

Serve warm or at room temperature with whipped cream, a sliced lemon on top and a few raspberries.