Lemon Souffle Dessert
Nonstick cooking spray
tablespoons granulated sugar
teaspoons finely shredded lemon peel
cup lemon juice
tablespoon butter, melted
- Preheat oven to 350 degrees F. Lightly coat a 1-quart souffle dish with cooking spray; set aside. In a large bowl combine 2 tablespoons of the granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and milk. Whisk egg yolk mixture into flour mixture just until combined; set aside.
- In a medium bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 tablespoons granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of beaten egg whites into lemon mixture to lighten. Gently fold in remaining beaten egg whites (batter will be thin).
- Pour batter into prepared souffle dish. Place souffle dish in a 13x9x2-inch baking pan. Place baking pan on an oven rack. Pour boiling water into baking pan around souffle dish to a depth of 1 inch.
- Bake about 40 minutes or until top springs back when lightly touched. Carefully remove souffle dish from baking pan. Cool on a wire rack for 5 minutes. Sprinkle lightly with powdered sugar. Serve warm.