- 2 Tbsp sugar
- 1/2 cup(s) sugar
- 2 Tbsp cornstarch
- 1/3 cup(s) fresh lemon juice
- 1/3 fl oz mineral water
- 4 large egg white(s)
- 1/4 tsp cream of tartar
Preheat oven to 350°F. Coat six 1-cup soufflé dishes with cooking spray. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to mixing bowl. Let cool to room temperature.
Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among soufflé dishes and smooth tops.
Set in a roasting pan and add hot water to come halfway up sides of dishes. Bake 20 minutes. Serve immediately.