PETITE LEMON SOUFFLES

2 egg yolks, slightly beaten
2 tbsp butter, softened
2 tbsp sugar
dash salt
1/4 tsp grated lemon rind
2 tbsp lemon juice
2 egg whites
2 tbsp sugar
sifted powdered sugar (for garnish)

Preheat oven to 350 degrees F.

Combine the first 6 ingredients in a small heavy saucepan. Cook over low heat, stirring constantly, until thick. Remove from heat and beat well for about 2 minutes.

Beat egg whites to soft peaks. Gradually add 2 tbsp sugar, beating to stiff peaks. Fold egg yolk mixture into whites until blended. Spoon into 2 individual souffle dishes or two 10-oz glass baking dishes. Place souffle dishes in a shallow baking dish; pour boiling water around dishes to a depth of 1/2 inch.

Bake at 350 degrees for about 35 minutes or until tops spring back when lightly touched on the center.

TO SERVE:
Sprinkle tops lightly with sifted powdered sugar. Serve immediately.

Servings: 2
Source: Better Homes and Gardens Cooking For Two