1. Prepare the Ramekins

• Lightly grease six ramekins with butter or neutral oil.
• Coat the inside with granulated sugar by swirling it around, tapping out any excess.
• This helps the soufflé rise evenly and prevents sticking.

2. Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Place a baking sheet or pan inside to preheat for even cooking.

3. Make the Lemon Base

• In a mixing bowl, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, flour, vanilla extract, and milk.
• Stir until smooth and well combined. Set aside.

4. Whip the Egg Whites

• In a separate clean bowl, add egg whites and salt.
• Beat with a hand or stand mixer on medium-high speed until soft peaks form.
• Continue beating until glossy, stiff peaks form.

5. Fold the Mixture

• Add a spoonful of whipped egg whites into the lemon mixture to lighten it.
• Gently fold in the remaining egg whites in thirds, being careful not to deflate the batter.
• Use slow, sweeping motions to keep the mixture airy.

6. Fill the Ramekins

• Spoon the batter evenly into prepared ramekins, smoothing the tops with a spatula.
• Run your thumb around the rim of each ramekin to help the soufflés rise evenly.

7. Bake

• Place ramekins on the preheated baking tray and bake for 15–18 minutes.
• Soufflés should be puffed and lightly golden on top, with a soft interior.

8. Serve Immediately

• Dust with powdered sugar if desired.
• Serve immediately while still puffed and warm.