Orange Souffle

Directions

1. 1
   Put oven rack in middle position and preheat oven to 400F.
2. 2
   Butter a 9 1/2-inch deep-dish glass pie plate.
3. 3
   Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly.
4. 4
   Boil, whisking, 1 minute.
5. 5
   Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
6. 6
   Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks.
7. 7
   Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
8. 8
   Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
9. 9
   Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes.
10. 10
    Dust with confectioners sugar and serve immediately.