Super-Lemony Souffles

Directions

1. 1
   Position an oven rack in the upper third of the oven and preheat the oven to 400F (200C).
2. 2
   Butter six 4-ounce (125-ml) ramekins or souffle molds.
3. 3
   Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
4. 4
   Set the ramekins on a baking sheet.
5. 5
   To make the souffle base, in a medium saucepan, whisk together the flour, the 1/3 cup (65 g) sugar, and the salt.
6. 6
   Whisk in about one-third of the milk to make a smooth paste, then whisk in the rest of the milk.
7. 7
   Cook the mixture over medium heat, stirring frequently, until thickened to the consistency of thin yogurt, about 5 minutes.
8. 8
   Remove from the heat and whisk in the egg yolks and butter.
9. 9
   Return to the heat and cook until the mixture just begins to boil and a few bubbles pop on the surface.
10. 10
    Transfer to a bowl that holds at least 4 quarts (4 liters).
11. 11
    Stir in the fresh and candied lemon zest and let cool for 15 minutes.
12. 12
    Stir in the 3 1/2 tablespoons (50 ml) lemon juice.
13. 13
    In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
14. 14
    Increase the speed to high, gradually add the remaining 1 1/2 tablespoons sugar, and continue whisking until the whites form shiny, stiff peaks.
15. 15
    Fold one-quarter of the whipped egg whites into the souffle base, then gently fold in the remaining whites, taking care not to deflate them.
16. 16
    A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
17. 17
    Divide the souffle mixture evenly among the prepared ramekins.
18. 18
    Sprinkle each with a light, even dusting of sugar and 1/4 teaspoon lemon juice.
19. 19
    Bake until the tops are light brown and the souffles quiver when gently nudged, about 10 minutes.
20. 20
    Serve the souffles right away.
21. 21
    The souffles are great served just as they are, but, if you like, pass a bowl of Raspberry Sauce (page 246) or Blackberry Sauce (page 248) at the table.
22. 22
    You can prepare and refrigerate the souffle base up to 1 day in advance, then whip and fold in the egg whites when you are ready to bake.
23. 23
    The souffle mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.