I think there are two types of people in this world: the lemon people and the chocolate people. This recipe is for the lemon people. But if you want to try to please both, you could add a scant 1/2 cup white chocolate chips to the soufflé base when folding in the egg whites.

　　

Ingredients

makes 6 servings

　　3 tablespoons (25 g) all-purpose flour

　　1/3 cup (65 g) plus 1 1/2 tablespoons sugar, plus more for sprinkling

　　Pinch of salt

　　2/3 cup (160 ml) whole milk

　　4 large eggs, separated

　　2 tablespoons (1 ounce/30 g) unsalted or salted butter

　　Grated zest of 1 lemon, preferably organic

　　1/4 cup (30 g) Soft-Candied Citrus Peel (page 253), made with lemons, chopped

　　3 1/2 tablespoons (50 ml) plus 1 1/2 teaspoons freshly squeezed lemon juice

　　

Step 1

Position an oven rack in the upper third of the oven and preheat the oven to 400°F (200°C). Butter six 4-ounce (125-ml) ramekins or soufflé molds. Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins on a baking sheet.

　　

Step 2

To make the soufflé base, in a medium saucepan, whisk together the flour, the 1/3 cup (65 g) sugar, and the salt. Whisk in about one-third of the milk to make a smooth paste, then whisk in the rest of the milk. Cook the mixture over medium heat, stirring frequently, until thickened to the consistency of thin yogurt, about 5 minutes. Remove from the heat and whisk in the egg yolks and butter. Return to the heat and cook until the mixture just begins to boil and a few bubbles pop on the surface. Transfer to a bowl that holds at least 4 quarts (4 liters). Stir in the fresh and candied lemon zest and let cool for 15 minutes. Stir in the 3 1/2 tablespoons (50 ml) lemon juice.

　　

Step 3

In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high, gradually add the remaining 1 1/2 tablespoons sugar, and continue whisking until the whites form shiny, stiff peaks.

　　

Step 4

Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.

　　

Step 5

Divide the soufflé mixture evenly among the prepared ramekins. Sprinkle each with a light, even dusting of sugar and 1/4 teaspoon lemon juice. Bake until the tops are light brown and the soufflés quiver when gently nudged, about 10 minutes.

　　

Step 6

Serve the soufflés right away.

　　

Serving

Step 7

The soufflés are great served just as they are, but, if you like, pass a bowl of Raspberry Sauce (page 246) or Blackberry Sauce (page 248) at the table.

　　

Storage

Step 8

You can prepare and refrigerate the soufflé base up to 1 day in advance, then whip and fold in the egg whites when you are ready to bake. The soufflé mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.