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Lemon Souffle with Strawberry Sauce

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What you need:
For the strawberry sauce:
2 pints strawberries, halved & hulled
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice

For the souffles:
3 tablespoons unsalted butter, plus more for the ramekins
3 tablespoons all-purpose flour
1/2 cup milk
3/4 cup sugar, plus more for coating ramekins
3/4 cup fresh lemon juice
Zest of one lemon
4 egg yolks
6 egg whites
Punch of Kosher salt

What you do:
1. Preheat oven to 400 degrees. Grease the inside of six 8-ounce ramekins with butter and coat with sugar.
2. To make the strawberry sauce place the strawberries, sugar, lemon and orange juice into a blender and purée until smooth. Taste and adjust with additional sugar and lemon juice as needed. Strain and chill.
3. Melt the butter in a small saucepan over low heat. Add flour and cook while whisking for 1-2 minutes until the butter and flour are completely uncorporated and bubbling.
4. Whisk in the milk and sugar. Cook until thickened about 3 minutes.
5. Remove from heat and let cool for a few minutes.
6. Whisk in lemon juice and zest.
7. Whisk in the egg yolks, 1 at a time.
8. Transfer the custard to a large bowl. Set aside.
9. Add salt, then whip egg whites to stuff peaks. Fold egg whites into custard mixture, one- third at a time.
10. Fill the ramekins three-quarter of the way full.
11. Place the filled ramekins on a sheet tray and into the oven. Bake 13-15 minutes until the souffles have risen straight and tall.
12. Serve immediately with fresh strawberry sauce. Enjoy!

Recipe by Chef Katie Torres, Sur La Table

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