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1
Preheat oven to 400 degrees.
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2
Butter an 8-cup souffle dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
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3
Heat the milk to boiling in a heavy saucepan.
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4
Remove from heat.
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5
Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour.
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6
Whisk in the hot milk in a thin, steady stream and blend until smooth.
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7
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes.
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8
Remove from heat.
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9
Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture.
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10
(At this point, the souffle base can be refrigerated, covered with plastic wrap directly on its surface, for up to a day.)
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11
If the souffle base is still warm, whisk briefly until smooth.
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12
Otherwise, place over low heat, whisk until just warm, and remove from heat.
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13
Beat the egg whites until soft peaks form.
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14
Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny.
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15
Fold 1/4 of the whites into the souffle base.
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16
Gently fold in the rest, being careful not to deflate mixture.
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17
A few white streaks may remain.
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18
Turn the mixture into the prepared dish and place on the center rack in the oven.
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19
Immediately reduce oven temperature to 375 degrees.
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20
Bake until souffle is puffed and brown, about 20 to 25 minutes.
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21
(It should still wobble a bit.)
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22
Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold creme anglaise.
