Lemon Custard Souffle - cooking recipe

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
6 large eggs, separated,whites at room temperature
2/3 cup lemon juice
2/3 cup all-purpose flour
3 lemons, zest of, grated
2 cups milk
1 cup heavy cream
1/2 teaspoon salt

Preparation

Preheat oven to 350F.
Lightly butter a 9 x 2 inch round cake pan.
Have ready another larger pan and hot water.
Cream together butter and sugar.
Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
Add milk and cream.
Beat whites in separate bowl with salt until it holds stiff peaks.
Stir 1/4 of white mixture into lemon mixture to lighten and then fold in remaining whites.
Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
Bake for 50 minutes to 1 hour, or until just set and top is golden.
Serve warm.