Ingredients

• 4 large eggs, yolks and whites separated, at room temperature
• 8 Tbsp granulated sugar, divided
• 1⁄4 cup all-purpose flour
• 1 cup milk
• 2 tsp zest plus 1⁄3 cup juice from 2 large lemons
• 3 Tbsp confectioners’ sugar, plus extra for dusting
• 1⁄2 pint fresh raspberries
• 1⁄4 tsp cream of tartar

Method

1. You’ll need 6 ramekins or custard cups (3⁄4-cup to 1-cup capacity). Whisk egg yolks, 4 Tbsp granulated sugar and the flour in a medium saucepan until blended. Heat milk in a 2-cup glass measure in microwave until it comes to a simmer. Whisk hot milk in a thin stream into yolk mixture until smooth.ook over medium-low heat, whisking slowly and constantly, until mixture starts to bubble and thickens, about 5 minutes. Scrape mixture into a large bowl; whisk in lemon zest and juice, and 3 Tbsp confectioners’ sugar until well blended. Place a piece of plastic wrap directly on surface of soufflé base and cool to room temperature, about 30 minutes.
2. Heat oven to 400°F. Butter and coat ramekins with 2 Tbsp granulated sugar; tap out excess. Place ramekins on a rimmed baking sheet; add 6 to 8 raspberries to bottom of each.
3. Beat egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 2 Tbsp granulated sugar; continue to beat until stiff, glossy peaks form. Stir 1⁄4 of the egg white mixture into yolk mixture to loosen, then fold in remaining egg whites until just blended. Spoon soufflé mixture into prepared ramekins. Level tops.
4. Bake 15 minutes, or until puffed and tops are lightly browned. Immediately dust with confectioners’ sugar and serve hot.