Salzburger Sweet Soufflé / Salzburger Nockerln

This soufflé, the airiest of desserts, is a perfect ending for a festive dinner.

4 eggs, separated*
¹/₈ tsp. vanilla extract
½ tsp. lemon peel, grated**
2 tbsp. flour
2 tbsp. white sugar

1. Preheat oven to 350°F.
2. In a bowl, stir together egg yolks, vanilla, and grated lemon peel. Then sift flour over mixture and stir gently.
3. In another bowl, beat egg whites with 1 tbsp. sugar until stiff peaks form.
4. Using a rubber spatula, fold egg whites into egg yolk mixture.
5. Generously butter a deep 7X11-inch rectangular or oval baking dish and place four equal parts of the mixture side by side in the dish. Sprinkle lightly with remaining sugar, then bake on middle rack of oven for 12 to 15 minutes, or until the soufflé is lightly browned on the outside but still soft inside. Remove from oven and serve immediately.

Preparation time: 30 minutes
Baking time: 15 minutes
Serves 4

*To separate an egg, crack it cleanly on the edge of a non-plastic bowl. Holding the two
halves of the eggshell over the bowl, gently pour the egg yolk back and forth between the two
halves, letting the egg white drip into the bowl and being careful not to break the yolk.
When most of the egg white has been separated, place the yolk in another bowl.
**Use a cheese grater or lemon zester to remove the yellow peel from the lemon.