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Lightest Lemon Souffle

1 tablespoon grated lemon peel
1/3 cup lemon juice
2/3 cup granulated sugar, divided use
1/4 cup butter
1/4 cup all-purpose flour
6 Large Chino Valley fresh eggs, separated
1 cup half and half
1/4 teaspoon cream of tartar

1. Preheat oven to 375°F.
2. Grate lemon peel. Juice lemons or use bottled lemon juice.
3. Lightly butter 6 custard cups (1 1/4 to 1 1/2 cup size) and dust with granulated sugar.
4. Melt butter over medium heat. Whisk in flour, egg yolks, half and half and 1/3 cup sugar. Stir constantly until mixture boils. Remove from heat and stir in rind and juice.
5. Beat egg whites until soft peaks form. Add cream of tartar and 1/3 cup sugar, one tablespoon at a time until sugar is dissolved. Continue beating until egg whites form stiff peaks.
6. Fold beaten egg whites, into yolk mixture until no streaks, remain. Spoon into custard cups.
7. Bake 12 to 15 minutes. Serve warm.

Makes 6 servings.

Recipe provided courtesy of Chino Valley Ranchers.