Soften butter for greasing dish
\n5 tablespoons granulated sugar
\n1 cup milk
\n3 large egg yolks
\n1 tablespoons vanilla
\n1\/4 cup all purpose flour
\n2 tablespoons finely grated lemon rind
\n4 tablespoons fresh lemon juice
\n1 tablespoon powdered sugar, plus more for sprinkling
\n5 large egg whites
\nLightly whipped cream or cold creme anglaise for serving
\nl.\u00a0 Preheat oven to 400 degrees.\u00a0 Butter an 8 cup souffl\u00e9 dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
\n2.\u00a0 Heat the milk to boiling in a heavy saucepan.\u00a0 Remove from heat.\u00a0 Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour.\u00a0 Whisk in the hot milk in a thin, steady stream and blend until smooth.\u00a0 Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes.\u00a0 Remove from heat.
\n3.\u00a0 Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture (At this point, the souffl\u00e9 base can be refrigerated covered with plastic wrap directly on its surface, for up to a day)\u00a0 If the souffl\u00e9 base is still warm, whisk briefly until smooth.\u00a0 Otherwise, place over low heat, whisk until just warm, and remove from heat.
\n4.\u00a0 Beat the egg whites until soft peaks form.\u00a0 Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny.\u00a0 Fold 1\/4 of the whites into the souffl\u00e9 base.\u00a0 Gently fold in the rest, being careful not to deflate mixture.\u00a0 A few white streaks may remain.
\n5.\u00a0 Turn the mixture into the prepared dish and place on the center rack in the oven.\u00a0 Immediately reduce oven temp to 375 degrees.\u00a0 Bake until souffl\u00e9 is puffed and brown, about 20 to 25 minutes.\u00a0 (It should still wobble a bit)\u00a0 Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold creme anglaise.
\nYield: 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soften butter for greasing dish 5 tablespoons granulated sugar 1 cup milk 3 large egg yolks 1 tablespoons vanilla 1\/4 cup all purpose flour 2 tablespoons finely grated lemon rind 4 tablespoons fresh lemon juice 1 tablespoon powdered sugar, plus more for sprinkling 5 large egg whites Lightly whipped cream or cold creme anglaise for […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[6,132],"tags":[],"class_list":["post-1566","post","type-post","status-publish","format-standard","hentry","category-desserts","category-lemon"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1566"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1566\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1566"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}