Lemon Souffle Dessert

• Vegetarian

• Produce

  • 2 tsp Lemon peel

• Refrigerated

  • 3 Egg whites
  • 2 Egg yolks

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 6 tbsp Granulated sugar
  • 1 Powdered sugar

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Dairy

  • 1 tbsp Butter
  • 1 cup Milk

Found on bhg.com

Directions

• 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.