Lemon Soufflé from Sunset Magazine

Whisk together in a 3 quart pan over medium high heat:
4 T. melted butter
¼ c. flour
1 C. half and half
1/3 C. granulated sugar
Whisk constantly until mixture comes to a boil and boil 30 seconds.
Remove from heat & whisk in:
1/3 c. lemon juice
6 egg yolks
2 t. grated lemon peel
Beat until foamy:
6 egg whites
Add:
¼ t. cream of tartar
and beat until soft peaks form.
Beat in one tablespoon at a time until whites hold straight, glossy peaks when beaters are lifted:
1/3 C. sugar
Stir into yolk mixture:
1 C egg whites
Gently fold yolk mixture into whites until no streaks remain.
Spoon mixture evenly into 1¼ to 1½ C. sized ramekins. (they’ll be full)
Bake in a 375 degree oven until softly set (when gently shaken, soufflés should ripple in center only) 12 to 13 minutes. For a drier texture, bake 20 minutes.
Meanwhile, in a 1 to 2 quart pan, combine:
2 t. cornstarch
6 T sugar
½ C. lemon juice
Stir over medium high heat until bubbling 3 to 5 minutes.
Stir in:
½ t. lemon peel
Spoon a hole in the center of each soufflé and pour in sauce then sift with:
powdered sugar
Serve immediately!!!