Adapted from Mary Sue Milliken
Butter, at room temperature for buttering ramekins
Sugar, for dusting ramekins
1/2 cup sugar, divided
8 large egg yolks
9 large egg whites
2 1/2 tablespoons flour
2 tablespoons lemon zest, finely grated
1/3 cup freshly squeezed lemon juice
1 cup whole milk
2 tablespoons butter
Powdered sugar to garnish
Raspberry sauce for serving, if desired
Fresh raspberries to garnish, if desired
Preheat oven to 375º. Generously butter 12 6-ounce ramekins*, then coat with sugar.
Whisk together yolks, flour, zest and half the sugar (1/4 cup).
Bring milk to boil in a saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes. Strain through a sieve, then stir in butter and lemon juice.
Beat egg whites till foamy. Gradually add remaining 1/4 cup sugar and whip till medium firm peaks form. Stir 1/3 of whites into yolk mixture. Fold in remaining whites gently with spatula.
Fill each soufflé cup to the top, tap to settle, and smooth the top with a spatula. Run your thumb around the inside perimeter of each dish. Place soufflés on a baking sheet and bake 15-18 minutes till they rise about an inch above the rim but are still jiggly in the center. Lightly dust with powdered sugar and serve immediately with raspberry sauce if desired.
*I used 8 ounce ramekins and baked the same amount of time. I only had enough batter to make 5 soufflés.
10 ounces frozen raspberries
1/3 cup sugar
Squeeze of fresh lemon juice
Cook raspberries and sugar till fruit is soft and breaking apart. Strain through sieve. Add squeeze of lemon juice. Cool before serving.