Individual lemon souffles

These lemon souffles are destined to impress anyone at your dinner table. If lemon's not your forte, give another variety of citrus a try. Orange, grapefruit and tangerine all result in wonderful flavored souffles. A water bath is a must with souffles. It provides a gentle heat that cooks the souffles evenly and thoroughly and helps prevent a rubbery texture. The water in the pan should be at a bare simmer—a few bubbles breaking the surface. If the water is boiling, the oven is too hot and you need to reduce the oven temperature. Cream of tartar is used to stabilize egg white while you’re whipping them, helping to prevent the foam from falling too quickly.