Little Salzburger Souffles (Salzburger Nockerln)

Another serving idea is to set these in a pool of custard sauce or serve with crushed fresh berries.

4 eggs, separated
1/4 teaspoon cream of tartar
Dash of salt
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel

Heat oven to 350 degrees F. Butter an 11 x 7-inch baking dish.

Beat egg whites, cream of tartar and salt in large mixer bowl until foamy. Gradually beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat. Beat egg yolks in small mixer bowl until thick and lemon colored, about 3 minutes. Beat in flour and lemon peel. Carefully fold egg yolk mixture into meringue.

Spoon meringue mixture into 6 separate mounds in baking dish. Bake until golden, 18 to 20 minutes. Separate mounds by gently pushing them apart with backs of two forks.

Serve immediately with sweetened sliced strawberries if desired.