Directions:

1. In medium saucepan, whisk egg together with lemon zest, juice, sugar and cornstarch.  Place over medium heat and stir constantly until mixture thickens.  Reduce to low heat, and whisk for another minute.  Remove pan from heat.
2. Stir in cubed butter.  Pour mixture evenly into 4 (6oz. or 8oz.) ramekins.
3. With an electric mixer, beat egg whites until soft peaks form.  Add in 1 tablespoon sugar and mix until stiff. 
4. In separate bowl, whisk together remaining sugar, egg yolks, lemon zest and juice.   Add a few spoonfuls of egg whites to yolk mixture and then fold in remaining egg whites. 
5. Top ramekins with mixture, running finger around inside of each rim.
6. Bake ramekins in a 350° oven for 15 to 17 minutes, until soufflés are puffed and golden brown. Let cool 5 minutes prior to serving.