Lightest Lemon Souffle

1 Tablespoon grated lemon peel
1/3 cup lemon juice
2/3 cup granulated sugar
¼ cup butter
¼ cup flour
6 Large Chino Valley fresh eggs, separated
1 cup half and half
¼ teaspoon cream of tartar

Preheat oven to 375°F. Grate lemon peel. Juice lemons or use bottled lemon juice. Lightly butter 6 custard cups (1 1/4 - 1 1/2 cup size) and dust with granulated sugar. Melt butter over medium heat. Whisk in flour, egg yolks, cream and 1/3 cup sugar. Stir constantly until mixture boils. Remove from heat and stir in rind and juice. Beat egg whites until soft peaks form. Add cream of tar-tar and 1/3 cup sugar, one tablespoon at a time until sugar is dissolved. Continue beating until egg whites form stiff peaks. Fold beaten egg whites, into yolk mixture until no streaks, remain. Spoon into custard cups. Bake 12 - 15 minutes. Serve warm.

Makes 6 servings.