Lemon Souffles

Ingredients

• 2 tablespoons butter unsalted plus more, room temperature, for dishes
• 0.5 cup granulated sugar plus more for dishes
• 8 large egg yolk room temperature
• 2 tablespoons flour all-purpose
• 0.3 cup juice of lemon fresh finely grated (from 2 lemons)
• 1 cup milk whole
• 1 serving powdered sugar 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• spatula

Directions

1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar.
2. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
3. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
4. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
5. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
6. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.