<http://schema.org/recipeInstructions>
" Heat oven to 400 degrees F. Evenly spread 6 (1-cup) ramekins with butter, then coat with 4 tablespoons of the granulated sugar; tap out excess sugar. Place prepared ramekins on a baking sheet with sides. In a medium saucepan, whisk yolks with 4 more tablespoons of the granulated sugar until blended; whisk in flour until blended. Heat milk in a small saucepan or in microwave until it comes to a boil. Whisk hot milk in a thin stream into yolk mixture until smooth. Cook over medium-low heat, stirring constantly, until mixture starts to bubble and is very thick, about 3 minutes. Scrape mixture into a large bowl; whisk in lemon zest and juice and confectioners&amp;#039; sugar until blended. Beat egg whites and cream of tartar in a large bowl until soft peaks form. With mixer on high speed, gradually beat in the remaining 2 tablespoons granulated sugar, until stiff, glossy peaks form. Fold 1/4 of the egg white mixture into yolk mixture to loosen, then fold in the remaining egg white mixture. Spoon souffl\u00E9 mixture into prepared ramekins to fill completely. Level tops with a small icing spatula until flat. Bake 16 minutes, or until puffed and browned. Immediately dust with confectioners&amp;#039; sugar and serve hot with Strawberry Sauce, if desired. Strawberry Sauce: Puree in blender 1 (10-ounce) package thawed sliced strawberries in syrup with 2 tablespoons fresh lemon juice until smooth. Strain out seeds. Makes 1 1/2 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26274/individual-lemon-souffles-4275/?click=recipe_sr>