- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 2 1/2 teaspoons finely minced lemon peel
- 4 large eggs, separated
- Butter six 3/4-cup ramekins; dust with sugar. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat. Add sugar and stir until mixture is opaque, about 2 minutes. Stir in lemon juice and lemon peel. Whisk in yolks. Cook over medium-low heat until mixture thickens and thermometer registers 180°F, whisking constantly, about 12 minutes (do not boil). Transfer mixture to large bowl and cool to room temperature, about 30 minutes.
- Position rack in center of oven and preheat to 400°F. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of beaten egg whites into lemon mixture to lighten. Fold remaining beaten egg whites into lemon mixture.
- Divide souffl° mixture among prepared ramekins. Place filled ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake souffl°s until golden brown on top, about 14 minutes. Using tongs as aid, remove souffl°s from water and serve immediately.