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1
Position an oven rack in the upper third of the oven and preheat the oven to 400F (200C).
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2
Butter six 4-ounce (125-ml) ramekins or souffle molds.
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3
Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
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4
Set the ramekins on a baking sheet.
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5
To make the souffle base, in a medium saucepan, whisk together the flour, the 1/3 cup (65 g) sugar, and the salt.
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6
Whisk in about one-third of the milk to make a smooth paste, then whisk in the rest of the milk.
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7
Cook the mixture over medium heat, stirring frequently, until thickened to the consistency of thin yogurt, about 5 minutes.
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8
Remove from the heat and whisk in the egg yolks and butter.
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9
Return to the heat and cook until the mixture just begins to boil and a few bubbles pop on the surface.
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10
Transfer to a bowl that holds at least 4 quarts (4 liters).
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11
Stir in the fresh and candied lemon zest and let cool for 15 minutes.
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12
Stir in the 3 1/2 tablespoons (50 ml) lemon juice.
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13
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
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14
Increase the speed to high, gradually add the remaining 1 1/2 tablespoons sugar, and continue whisking until the whites form shiny, stiff peaks.
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15
Fold one-quarter of the whipped egg whites into the souffle base, then gently fold in the remaining whites, taking care not to deflate them.
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16
A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
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17
Divide the souffle mixture evenly among the prepared ramekins.
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18
Sprinkle each with a light, even dusting of sugar and 1/4 teaspoon lemon juice.
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19
Bake until the tops are light brown and the souffles quiver when gently nudged, about 10 minutes.
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20
Serve the souffles right away.
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21
The souffles are great served just as they are, but, if you like, pass a bowl of Raspberry Sauce (page 246) or Blackberry Sauce (page 248) at the table.
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22
You can prepare and refrigerate the souffle base up to 1 day in advance, then whip and fold in the egg whites when you are ready to bake.
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23
The souffle mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
