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1
Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan.
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2
Add the grated lemon zest and bring the cream to a boil.
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3
In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy.
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4
Whisk in the cornstarch until well blended.
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5
Temper the egg mixture with one third of the lemon cream.
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6
Return the egg mixture to the saucepan.
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7
Bring the mixture to a boil whisking constantly.
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8
Remove from the heat when thickened and cover with plastic wrap.
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9
Do not chill.
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10
Whip the egg whites until foamy then add the remaining sugar gradually.
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11
Whip the mixture until stiff but not dry.
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12
Fold the whites into the hot lemon mixture in 3 additions.
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13
To bake the souffles, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar.
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14
Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim.
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15
Bake immediately.
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16
Bake at 375F (190C) until well puffed and lightly browned, about 20-25 minutes.
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17
Do not touch the souffle to test doneness.
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18
Sift powdered sugar over the top of the souffles and serve immediately.
