Lemon Souffle

*From Martha Stewart.com

2 tablespoons unsalted butter, plus more, room temperature, for dishes

1/2 c. sugar, plus more for dishes

8 large eggs yolks, plus 10 large egg whites, room temperature

2 tablespoons flour

1/4 c. plus 2 tablespoons fresh lemon juice, plus 2 tablespoons lemon zest

1 c. whole milk

Powdered Sugar (Garnish)

1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes (I used eight 8-ounce dishes), with the room temperature butter, use a pastry brush and brush up the sides of the dish and then dump in a little sugar and coat the butter, dump out remaining sugar.

2. Whisk together yolks, flour, zest and 2 tablespoons sugar.

3. Bring milk to a boil in a small sauce pan. Slowly pour milk into yolk mixture, whisking constantly to prevent the yolks from cooking. Return mixture to saucepan and whisk until thick (like a pudding). Strain through a sieve, and whisk in butter and lemon juice. Set aside.

4. Beat whites until foamy and gradually add in 1/4 c. plus 2 tablespoons sugar, beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

5. Fill each souffle dish to the top, and smooth. Run your thumb around the edge to remove batter from rims.

6. Bake on a rimmed cookie sheet until souffles rise and are golden, about 16-17 minutes. Dust with powdered sugar and serve immediately, before souffles lose their height.

Warm Honey Sauce (optional, but good)

Heat 1/4 c. honey with a pinch of nutmeg over low heat until warm and loosened. Whisk in 2 tablespoons heavy cream and bring to a boil. Make a small hole in each souffle (after they are cooked) and pour in sauce.

This had a very light lemon flavor, I am going to up the amount of lemon zest and juice next time I make them, as well as add some lemon zest to the honey sauce. Don't let the eggs intimidate you - this was my first souffle EVER and it work.