Super Lemony Souffles

Directions

1. 1
   Place an oven rack in the upper third of your oven and preheat to 400F Butter six half-cup ramekins or souffle molds; pour some granulated sugar into each mold, then tilt and turn to coat completely.
2. 2
   Tap out any excess sugar.
3. 3
   Place molds on a baking sheet.
4. 4
   In a medium saucepan, whisk together flour, 1/3 c sugar and salt.
5. 5
   Add about one-third of the milk (3 tbsp) and whisk to make a smooth paste; add the remaining milk and whisk until smooth.
6. 6
   Cook over medium heat, whisking frequently until thickened (about the consistency of thin yogurt), about 5 minutes.
7. 7
   Off heat, whisk in egg yolks and butter.
8. 8
   Return to heat and cook until just a few bubbles form and pop on the surface.
9. 9
   Transfer to a large (at least 4 qt) bowl.
10. 10
    Stir in lemon zest and candied lemon peel, and let cool at least 15 minutes.
11. 11
    Stir in 3 1/2 tbsp lemon juice.
12. 12
    Whip egg whites until frothy (by hand, with a hand-held electric mixer on low, or in a stand mixer with the whip attachment on low).
13. 13
    Increase speed to high and gradually add the remaining 1 1/2 tbsp sugar.
14. 14
    Continue beating until stiff, shiny peaks form.
15. 15
    Stir 1/4 of the whites into the cooled lemon base, then fold the remaining whites in gently, in two or three doses, folding gently to avoid deflating the whites.
16. 16
    (It's okay if a few streaks of unmixed white remain visible.
17. 17
    ).
18. 18
    Divide the souffle mix evenly amongst the prepared ramekins.
19. 19
    Sprinkle the top of each with a thin, even layer of sugar, then with 1/4 tsp of lemon juice.
20. 20
    Bake until the tops are lightly browned and the souffles jiggle when nudged, about 10 minute Serve at once.