Lemon Soufflé

Ingredients

• 4 Egg yolks
• 1 teaspoon Lemon rind, grated (From 1 medium lemon)
• 2 tablespoons Lemon juice (From 1 medium lemon)
• 0.5 cup Granulated sugar (Adjusted from original 1 cup)
• 4 Egg whites
• 1 tablespoon Butter, softened (For greasing the dish)

Instructions

1. 1Preheat oven to 375°F (190°C). Butter a 1.5-quart soufflé dish thoroughly.
2. 2In a large bowl, beat the egg yolks until thick and lemon-colored, about 3-5 minutes.
3. 3Gradually add the sugar to the egg yolks, continuing to beat until well combined. Then, add the lemon rind and lemon juice and mix well.
4. 4In a separate clean, dry bowl, beat the egg whites until stiff peaks form.
5. 5Gently fold the beaten egg whites into the yolk mixture in two or three additions, being careful not to deflate the whites. Use a cutting and folding motion.
6. 6Pour the mixture into the prepared soufflé dish. Place the dish in a larger baking pan and add hot water to the pan, coming halfway up the sides of the soufflé dish. Bake for 35-40 minutes, or until the soufflé is puffed and golden brown.
7. 7Serve immediately, as the soufflé will begin to deflate after removing it from the oven. Serve with or without a dusting of powdered sugar.