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1
Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose.
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2
Whisk yolks just until blended, then set aside.
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3
Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day.
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4
Rinse lemons with warm water, and grate and reserve the zest.
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5
In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour.
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6
Gradually stir in the milk, mixing until smooth.
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7
Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute.
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8
Remove pan from heat.
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9
While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks.
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10
Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
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11
Remove saucepan from heat.
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12
Add butter, and stir until it has melted.
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13
Stir in the reserved lemon zest, and set aside to cool.
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14
The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
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15
Half an hour before serving, preheat oven to 400 degrees.
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16
Butter a 1 1/2-quart souffle dish and coat it with sugar.
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17
Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed.
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18
Using an electric mixer at medium speed, whisk egg whites until foamy.
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19
Add the cream of tartar, and increase speed to medium-high.
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20
Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
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21
Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks.
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22
Gently fold the yolk mixture into the remaining egg whites, until barely mixed.
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23
Pour into the souffle dish, and smooth the top.
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24
With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture.
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25
Squeeze 1 to 2 teaspoons of lemon juice from one lemon.
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26
Trail juice over top of souffle, and sprinkle juice lightly with sugar.
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27
Bake souffle until it has puffed and is golden brown on top, about 20 minutes.
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28
If souffle is browning too quickly, reduce heat to 375 degrees.
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29
Serve immediately.
