Lemon Soufflé

Preheat the oven to 350°F (medium)

Grease a 2-liter refractory mold with butter and dust with sugar. Reserve

In a small saucepan, melt the butter over medium heat

Add the all-purpose flour and mix well with a spoon until smooth (about 1 minute)

Remove from heat and add the heavy cream, granulated sugar, and lemon zest

Return to heat, stirring constantly, until boiling. Reserve

In a medium bowl, beat the egg whites with an electric mixer (beater) until stiff (about 5 minutes)

Gradually add the creme de leite mixture

Add the freshly squeezed lemon juice and reserve

In a stand mixer, beat the egg whites until firm peaks form

Add some of the beaten egg whites to the creme mixture and mix delicately with a spatula to incorporate well

Add the rest, mixing carefully

Transfer to the prepared mold and bake in a preheated oven with water bath (place an unbaked cake pan on the lowest rack of the oven, pour boiling water to reach 2/3 of its height and place the soufflé mold on top)

Bake until puffed and golden brown (about 1 hour)

Serve immediately

394 calories per serving