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Lemon Souffle

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 lg. egg whites, at room temp.
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.


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