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1
Place an oven rack in the upper third of your oven and preheat to 400F Butter six half-cup ramekins or souffle molds; pour some granulated sugar into each mold, then tilt and turn to coat completely.
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2
Tap out any excess sugar.
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3
Place molds on a baking sheet.
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4
In a medium saucepan, whisk together flour, 1/3 c sugar and salt.
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5
Add about one-third of the milk (3 tbsp) and whisk to make a smooth paste; add the remaining milk and whisk until smooth.
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6
Cook over medium heat, whisking frequently until thickened (about the consistency of thin yogurt), about 5 minutes.
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7
Off heat, whisk in egg yolks and butter.
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8
Return to heat and cook until just a few bubbles form and pop on the surface.
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9
Transfer to a large (at least 4 qt) bowl.
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10
Stir in lemon zest and candied lemon peel, and let cool at least 15 minutes.
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11
Stir in 3 1/2 tbsp lemon juice.
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12
Whip egg whites until frothy (by hand, with a hand-held electric mixer on low, or in a stand mixer with the whip attachment on low).
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13
Increase speed to high and gradually add the remaining 1 1/2 tbsp sugar.
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14
Continue beating until stiff, shiny peaks form.
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15
Stir 1/4 of the whites into the cooled lemon base, then fold the remaining whites in gently, in two or three doses, folding gently to avoid deflating the whites.
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16
(It's okay if a few streaks of unmixed white remain visible.
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17
).
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18
Divide the souffle mix evenly amongst the prepared ramekins.
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19
Sprinkle the top of each with a thin, even layer of sugar, then with 1/4 tsp of lemon juice.
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20
Bake until the tops are lightly browned and the souffles jiggle when nudged, about 10 minute Serve at once.
