I wanted lemon today and didn't feel like meringue or a crust and this recipe turned out to be perfect. This lemony dessert from Cook's Illustrated's The New Best Recipe is perfect for a warm springy day or after a heavy meal. It has a wonderfully light and airy texture. It's best served with berries. I made individual souffles, but one large souffle would work well too--use an ice cream scoop to serve and plate with fresh berries.
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