Serving Size : 8
1/4 cup flour
1-1/4 cups sugar
1/4 teaspoon salt
3 large eggs, separated
1 cup half and half
grated rind of 1 lemon
1/3 cup lemon juice, freshly squeezed
Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in a mixing bowl. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites. Pour batter into 6 or 8 ungreased souffle dishes, Charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full. Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.
Tip:
Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.
NOTE:
A thin layer of lemon curd forms at the bottom of the souffles as they bake.