Wall Street Journal, from an article on souffles. I've never made a souffle. I do like lemons.
Ingredients
5 tablespoons unsalted butter, at room temperature, plus more for greasing ramekin
1 cup granulated sugar and 1 tablespoon sugar, plus more for dusting ramekin
Zest of 2 large lemons and juice of 1 of those lemons, strained
3 large eggs, separated
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1/8 teaspoon cream of tartar (optional)
Instructions
1. Preheat oven to 350 degrees. Fill a kettle and pop it on to boil. Generously grease a single 6- to 8-cup (2-quart) ramekin with butter and lightly dust evenly with granulated sugar. Place prepared ramekin in a large roasting pan.
2. Use an electric mixer, with paddle attachment, to cream together butter, sugar and zest on high speed until light and fluffy, about 4 minutes. Then beat in yolks one at a time.
3. Add flour, baking powder and salt, and mix until combined. With mixer running at low speed, gradually pour in milk and lemon juice, and mix until smooth. (It’s a runny batter.)
4. Fit electric mixer with whisk attachment. In a scrupulously clean, dry mixing bowl, whisk egg whites on high speed for 2 minutes, then add 1 tablespoon sugar and cream of tartar, if using. Continue beating until soft peaks form.
5. Use a flexible spatula to gently fold a third of beaten egg whites into batter until incorporated. Add another third, and repeat with remaining third until you have an airy mixture.
6. Pour batter into ramekin. Place roasting pan in preheated oven, then carefully pour boiling water into pan until water reaches a couple of inches up the ramekins.
7. Bake until golden and puffed, 45-50 minutes. Do not open oven as soufflé bakes. At the table, portion out soufflé into individual bowls. Serve immediately.