Lemon Souffles

By michaelmeiner

Ingredients

• 2 Tablespoons sugar
• 1/2 cup sugar
• 2 Tablespoons cornstarch
• 1/3 cup fresh lemon juice
• 1/3 cup water
• 4 large egg whites
• 1/4 teaspoon cream of tartar

Details

Servings 6

Preparation

Step 1

Preheat oven to 350. Coat six 1-cup souffle dishes with cooking spray. Coat with 2 Tablespoons sugar, tapping out excess so dishes are evenly coated.

In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.

Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes.

Set in roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.