How to Make Mini Lemon Soufflés

• Preheat your oven to 375°F (190°C).
• Grease the ramekins generously with unsalted butter, then dust them with granulated sugar.
• Melt the butter in a small saucepan over low heat. Once melted, take it off the heat and let it cool a bit.
• Whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt in a mixing bowl until well combined.
• Combine the melted butter with the egg yolk mixture, whisking continuously until smooth.
• Beat the egg whites with cream of tartar in a clean mixing bowl until soft peaks form.
• Add the remaining granulated sugar gradually, continuing to beat until stiff peaks form.
• Fold one-third of the whipped egg whites into the lemon mixture to lighten it. Gently fold in the remaining egg whites until just combined.
• Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full.
• Bake the ramekins on a baking sheet in your preheated oven for 15-20 minutes.
• Cool the soufflés slightly after removing them from the oven. Dust with powdered sugar before serving.
• Serve the Mini Lemon Soufflés warm for the best texture and flavor.