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Lemon Soufflé

From: Saveur
SERVES 8

2 tbsp. unsalted butter, plus more for greasing molds
½ cup sugar, plus more for molds
3 tbsp. flour
2 tbsp. lemon zest
8 eggs, separated, plus 1 egg white
1 cup milk
½ cup fresh lemon juice
Confectioners' sugar, to garnish

1. Heat oven to 375°. Grease eight 6-oz. ramekins and then coat with sugar, tapping out excess; set aside on a baking sheet. Whisk together ¼ cup sugar, flour, zest, and egg yolks in a 2-qt. saucepan; add milk and stir until smooth. Place pan over medium heat; cook, stirring often, until thickened, about 12 minutes. Pour through a fine strainer into a large bowl; stir in butter and juice.

2. Place egg whites in a bowl; whisk until soft peaks form. Add remaining sugar; beat until firm peaks form. Add ⅓ of the whites to lemon mixture; stir until smooth. Add remaining whites; fold until combined. Divide batter among ramekins; bake until risen and golden brown, about 18 minutes. Immediately transfer to serving plates, and dust with confectioners' sugar.