Lemon Souffle
rec.food.recipes/Robert and Ken Cathey/2000

3/4 cup sugar-plus extra for preparing souffle dishes
2 Tbsp. cornstarch
1/3 cup fresh lemon juice
2 Tbsp. fresh orange juice
1 1/2 tsp. grated lemon zest
2 Tbsp. orange liqueur, such as Grand Marnier or Cointreau
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
Pinch of salt
Confectioners' sugar for dusting over top

In a small heavy saucepan whisk together 1/4 cup sugar and cornstarch.

Gradually whisk in 1/4 cup water, lemon juice and lemon zest; bring to a boil, stirring constantly. Cook stirring 30 to 45 seconds or until slightly thickened and no longer cloudy. Remove from heat, stir in orange liqueur and let cool to room temperature. (This much can be done as much as 2 days ahead, bring to room temperature before proceeding.)

Position oven rack to lower 1/3 and preheat to 350 degrees. Lightly spray or coat inside of 1 1/2 quart souffle dish or six 1 1/2 cup individual souffle dishes. Sprinkle with sugar and tap out.

In large grease free mixing bowl, beat egg whites until foamy and opaque. Add cream of tartar and salt. Gradually increase mixer speed to high and beat until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff (not dry) peaks form. Stir the lemon mixture well.

Whisk about 1/4 of the beaten egg whites into the lemon mixture. Using a rubber spatula FOLD the lemon mixture into the remaining egg whites. Turn into prepared dish (or dishes) and smooth top with spatula. Place in pan with water 1/3 of the way up the sides.

Bake until puffed and top feels firm to touch, about 35 minutes for large (25 for individual). Dust with confectioners' sugar and serve immediately.