Lemon Souffle

The best disaster you'll ever eat. The center always fell into a lemon gew, but still tastes great.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°.

Step 2

Spray 12 3 inch ramekins or custard cups with vegetable cooking spray.

Step 3

In a large bowl, using an electric mixer set on high speed, beat egg yolks and 3/4 of a cup of granulated sugar until thick and Light yellow. Beat in milk and butter. Stir in flour, lemon juice, and lemon peel until blended.

Step 4

In a medium bowl, using clean beaters, beat egg whites and salt on high speed until soft peaks form. Gradually add remaining granulated sugar; beat until stiff peaks form. Using a rubber spatula, fold eggs whites into batter just until blended. Spoon mixture into prepared ramekins.

Step 5

Bake cakes until golden and puffy, how about 20 minutes. Remove from oven and sprinkle with convectioners sugar, serve immediately.