Top-ranked recipe named "Lemon Souffle with Lemon Sauce"
Preheat oven to 375? for ramekins (small souffles) , 325-350? for large souffle. Make sure there is enough room in the oven for the souffles to raise approximately 2 inches above the dish rim.
Lightly butter 1-1/2 quart souffle dish or 6 ramekins (1-1/4" to 1-1/2" size) and coat with granulated sugar.
In a saucepan, gently melt butter. Whisk in flour. (This will make a paste... watch the heat! Don't burn it!) Add the half-&-half and the first 1/3 cup sugar. Stir constantly until mixture boils and thickens. Boil approximately 30 sec. and then remove from heat. Stir in lemon juice, all 6 yolks and the lemon rind until well blended. Set aside to cool.
Whip egg whites until foamy. Add cream of tartar and continue to whip until soft peaks form. Slowly add the second 1/3 cup sugar until stiff peaks form. (The peaks stays more or less straight up when you remove the whisk)
Stir about 1 cup of whites into the yolk mixture. If you don't do this, mixing the rest will be a real pain. Don't skip it! After the two are gently mixed, gently fold the yolk mixture back into the whites until no streaks remain.
Spoon mixture evenly into large souffle dish or small souffle dishes.
For large souffle dish, bake at 325-350?, depending on your oven, and make sure the center is done. (The souffle will wiggle "wetly" if it's not done. It will stay mostly firm when it is done.)
For small ramekins, bake at 375? for approximately 15-20 min.
Either method, the tops should be golden and puffy, not brown and hard. Watch souffles closely, but do not open door repeatedly. These need constant temperatures.
When they're done, remove from oven and sprinkle powdered sugar over the tops. Let cool only slightly. They should be served warm, but not hot.
The lemon sauce can be drizzled over each serving if it is made in the large souffle dish. Poke a hole in the center of each small one, if you use the ramekins, and pour sauce inside of each for that method.
You will be delighted!