Tangy Lemon Soufflé - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter, softened
1 tbsp finely grated lemon peel
1/3 cup granulated sugar
1 tbsp flour
1 tbsp cornstarch
2 tbsp lemon juice
1 cup warm milk
4 None eggs, separated
2 None egg whites
1 tbsp powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Grease 1-quart souffle dish; place on baking pan.
Beat butter, lemon peel and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in combined sifted flour and cornstarch, and lemon juice; stir in milk. Transfer to medium saucepan. Stir on medium heat until mixture boils and thickens. Transfer to large bowl; stir in egg yolks.
Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into lemon mixture in 2 batches. Pour into souffle dish.
Bake for 35 mins, or until puffed and browned. Serve immediately dusted with sifted powdered sugar.