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1
Preheat oven to 325F (170C) and place rack in the center of the oven.
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Butter six - 1 cup (240 ml) ramekins or one 9-inch glass pie dish.
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Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites.
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Place the remaining sugar in a medium sized bowl.
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Add the lemon zest to the sugar.
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With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar.
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Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter.
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Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter.
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Add the three egg yolks, one at a time, and beat until incorporated.
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Beat in the vanilla extract.
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Add the flour and salt and beat until combined.
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With the mixer on low speed, gradually pour in the lemon juice and milk.
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Set aside while you beat the egg whites.
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In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy.
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Add the cream of tartar and continue to beat until soft peaks form.
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Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form.
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Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
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Carefully ladle the batter into the prepared ramekins.
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(The batter does not rise much during baking so you can fill the ramekins almost to the rim.)
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I poured the entire mixture into the 9-inch pie pan.
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Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).
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Or place the 9-inch baking dish in a larger basting pan and set on your counter.
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Boil a tea pot of water to create a water bath.
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(A water bath is used to provide temperature protection for the eggs.)
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Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit.
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Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.
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Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean.
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28
Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins.
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Remove the ramekins from the water bath and cool slightly before serving.
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30
This dessert can be served warm or at room temperature.
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31
Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).
