Lemon Soufflé (Individual)

These individual soufflés are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

2 Tbsp. butter, room temperature
½ cup sugar, plus more for dishes
8 large egg yolks
10 large egg whites, room temperature
2 Tbsp. flour, unbleached
¼ cup + 2 Tbsp. lemon juice, freshly squeezed (about 2 lemons)
2 Tbsp. lemon zest, finely grated
1 cup whole milk

Garnish:
confectioner's sugar

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter 6 (12 oz) soufflé dishes (using upward strokes), and then dust with sugar. Shake off excess.

Whisk together yolks, flour, zest, and 2 Tbsp. sugar.

Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1-2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

Beat whites until foamy. Gradually add remaining 1¼ cup + 2 Tbsp. sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

Fill each soufflé dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioner's sugar, and serve immediately, before soufflés lose their height.

Makes 6 servings.