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1
Preheat oven to 325u00b0. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
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2
Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach 3/4 of the way up the sides of the molds when added.
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3
Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
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4
In a bowl, whisk together the sugar, flour, and salt.
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5
In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
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6
Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
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7
Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
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8
Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
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9
Gently fold in the remaining whites, being careful not to deflate the batter.
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10
Transfer batter to prepared dish or dishes.
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11
Pull out oven rack holding the water bath and place the mold(s) in the bath.
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12
Pour in more water if necessary to reach 3/4 of the way up the sides of the mold(s).
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13
Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
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14
Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.
