In a small bowl, mix the graham cracker crumbs and melted butter until well combined.
Press the mixture into the bottom of a 9-inch round baking dish or individual ramekins.
Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the soufflé.
Step 2: Make the Soufflé Batter
In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt until the mixture is smooth and pale yellow.
Set aside.
Step 3: Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks.
If using cream of tartar, add it to the egg whites before whipping to help stabilize them.
Gradually add a pinch of salt to the egg whites as you continue beating until they form stiff, glossy peaks.
Step 4: Combine the Ingredients
Gently fold one-quarter of the whipped egg whites into the lemon mixture to lighten it.
Fold in the remaining egg whites carefully, using a rubber spatula, until just combined. Be careful not to overmix, as this can deflate the egg whites.
Step 5: Bake the Soufflé
Pour the batter into the prepared baking dish or ramekins. If using a larger dish, sprinkle a little powdered sugar on top for added sweetness and shine.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top.
The center should still be slightly jiggly but not runny.
Step 6: Serve
Remove the soufflé from the oven and serve immediately.
Dust with additional powdered sugar, if desired.
Serve with a dollop of whipped cream or mascarpone cheese for extra richness.
Tips:
Egg Whites: Ensure your egg whites are at room temperature for better volume when whipping.
Baking Dish: Use a heatproof baking dish or ramekins to prevent cracking.
Timing: Soufflés are best served right after baking, as they will start to deflate once removed from the oven.
Variations: You can substitute lemon with other citrus fruits like lime or orange for a different flavor profile.
