Warm Lemon Souffles

1. 1

   Preheat oven to 400F.

2. 2

   Coat six 3/4-cup souffle dishes with butter and sugar.

3. 3

   Bring milk to simmer in medium saucepan over medium heat.

4. 4

   Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend.

5. 5

   Gradually whisk in hot milk.

6. 6

   Return mixture to saucepan; bring to simmer, whisking constantly.

7. 7

   Remove from heat.

8. 8

   Whisk in lemon juice and peel.

9. 9

   Cool.

10. 10

    Using electric mixer, beat egg whites to soft peaks.

11. 11

    Gradually beat in remaining 1/2 cup sugar.

12. 12

    Continue beating until stiff but not dry.

13. 13

    Fold 1/4 of whites into lemon mixture.

14. 14

    Fold in remaining whites.

15. 15

    Spoon mixture into prepared dishes, dividing equally.

16. 16

    Bake until puffed and brown on top, about 18 minutes.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.