KitchenMagician's Recipe

SOUFFLE - LEMON CLOUD

Category: Puddings, Tortes & Trifles

Makes 6 servings.

3/4 c. granulated sugar
1 T. melted butter
2 T. all-purpose flour
1/2 tsp. salt
1 c. milk
6 eggs, separated
2 lemons, zested and juiced
Butter or shortening, for greasing

Preheat oven to 350F; grease 6 1-cup ramekins with butter, coat all interior surfaces.
In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth.
Add egg yolks and lemon juice and zest, and blend well.
In large bowl, beat egg whites at medium-low speed until stiff peaks are formed.
Fold yolk mixture into whites gently to combine.
Gently spoon mixture into prepared ramekins and run index finger around circumference about along sides of ramekins, to help soufflé rise properly.
Set ramekins in 1/2 inch of hot water in a 9 x 13-inch baking pan.
Bake at 350F for 25 minutes or until tops have risen and turn golden brown. Serve immediately.