Lemon Soufflés With Raspberry Sauce

• 1 (6-ounce) container fresh raspberries
• 3 tablespoons powdered sugar
• 5 tablespoons fresh lemon juice, divided
• Butter
• 1 1/2 cups granulated sugar, divided
• 8 large egg yolks
• 2 tablespoons lemon zest
• 8 large egg whites

1. Combine raspberries, powdered sugar, and 2 tablespoons lemon juice in a blender; process until smooth. Strain raspberry mixture through a fine wire-mesh sieve, discarding solids.
2. Preheat oven to 325u0b0. Coat the insides of 10 (8-ounce) ramekins with butter; sprinkle 1/4 cup granulated sugar evenly among ramekins, tilting to coat and tapping to remove excess. Set aside.
3. Beat egg yolks in a medium mixing bowl at medium speed with an electric mixer about 4 minutes or until thick. Gradually add 1 cup granulated sugar, beating constantly until well combined. Stir in lemon zest and remaining 3 tablespoons lemon juice.
4. Beat egg whites in a large mixing bowl at high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating constantly until stiff peaks form. (Do not overbeat.) Gently fold one-fourth of egg whites into yolk mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Arrange dishes in a large roasting pan; add hot water to roasting pan to a depth of 1 inch.
5. Bake 30 minutes or until a wooden pick inserted into the side of the souffles comes out clean. Serve souffles immediately with raspberry sauce.

fresh raspberries, powdered sugar, lemon juice, butter, sugar, egg yolks, lemon zest, egg whites

Taken from www.myrecipes.com/recipe/lemon-souffles-raspberry-sauce (may not work)