Ingredients
4 large eggs
1 cup plus 2 Tablespoons sugar
4 Tablespoon unsalted butter, very soft
1 Tablespoon finely grated lemon zest
1/4 cup flour
1/4 cup freshly squeezed lemon juice
1/8 teaspoon vanilla
1 1/2 cups milk
Powdered sugar for garnish
Instructions
Generously butter a 1.5 quart souffle dish or 6 individual 1-cup ramkins.
Heat oven to 350 degrees.
Separate eggs, reserving three of the whites in a medium mixing bowl.
Place all four yolks in a separate medium-sized mixing bowl. Add 1 cup sugar, butter and lemon zest to the yolks. Beat on medium speed until well blended, about two minutes. Then, blend in flour, followed by lemon juice, vanilla and salt. Set mixer to low speed and add milk.
Clean and dry the beaters on the mixer. Beat egg whites on low speed, gradually increasing to medium-high speed until they form soft peaks. Add the remaining two Tablespoons sugar and continue to beat until semi-stiff peaks form. Gently fold half of beaten egg whites into the yolk mixture. Repeat for second half. Pour the batter into prepared souffle dishes. Place the dishes, evenly spaced into a shallow 9x13 inch pan. Carefully pour hot water into the pan to a depth of about 3/4 inch. Bake in the center of the oven until puffed and golden, about 35-40 minutes for large dish or 25-30 minutes for individual dishes.
Remove from water and allow to cool on wire rack. When cool, dust with powdered sugar.