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1
Mix sugar and lemon zest in a small bowl.
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2
Whisk yolks with 5 tblsps lemon sugar in small bowl until thick and pale.
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3
Bring butter and juices to boil in small saucepan, stirring frequently.
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4
Gradually whisk into yolk mixture.
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5
Return to saucepan and whisk over medium-low heat until mixture resembles thick custard, about 4 minutes.
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6
Do not let boil.
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7
Pour into bowl and cool completely (can be prepared up to 1 day ahead and refrigerated.
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8
Bring to room temperature and whisk before continuing.
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9
).
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10
Position rack in center of oven and preheat to 350F.
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11
Butter 2 1/2 quart souffle dish.
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12
Sprinkle 1 tblsp sugar over bottom and up sides of dish.
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13
Beat whites until soft peaks form.
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14
Gradually add remaining lemon sugar and beat until stiff but not dry.
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15
Fold 1/4 of whites into yolk mixture to lighten.
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16
Gently fold in remaining whites.
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17
Transfer to prepared dish.
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18
Bake until souffle rises but center is not firm to touch, about 20 minutes.
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19
Sift icing sugar over top.
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20
Serve immediately, passing Warm Caramel Sauce separately.
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21
For Warm Caramel Sauce (about 1 1/2 cups): Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves.
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22
Increase heat and boil without stirring until sugar turns a deep golden-brown.
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23
Reduce heat to low.
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24
Add whipping cream, salt and vanilla extract and stir until smooth.
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25
Can be prepared 1 week ahead.
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26
Cool, cover and refrigerate.
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27
Rewarm over low heat before serving.
