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1
Preheat the oven to 425.
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2
Butter four 10-ounce ramekins and dust generously with granulated sugar.
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3
In a medium saucepan, bring the softened butter, the water and 1/2 teaspoon of salt to a boil.
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4
Remove from the heat and stir in the flour all at once.
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5
Cook over moderate heat, stirring with a wooden spoon, until the dough comes together, about 2 minutes.
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6
Transfer the dough to the bowl of a standing mixer fitted with the paddle.
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7
Beat at medium speed for 10 seconds.
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8
Add the egg yolks one at a time; beat well between additions.
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9
Add the lemon zest and juice and Creamy Ricotta and beat at high speed until very smooth and creamy, scraping down the bowl occasionally.
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10
Transfer to a large bowl.
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11
Wash and dry the mixer bowl.
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12
Add the egg whites, the cream of tartar and a pinch of salt.
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13
Using the whisk, beat the egg whites at medium high speed until soft peaks form.
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14
Add the 1 cup of granulated sugar in a thin stream and beat at high speed until stiff, glossy peaks form, about 2 minutes.
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15
Gently fold the whites into the ricotta dough just until no streaks remain.
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16
Spoon the souffle mixture into ramekins.
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17
Run the blade of a knife over the top so it's level, then run your thumb around the inside rim to help the souffles rise evenly.
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18
Bake the souffles in the center of the oven for 35 to 40 minutes, or until firm, risen and deep golden on top.
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19
Let cool for 15 minutes.
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20
Dust the tops with confectioners' sugar and serve hot or at room temperature.
