Preheat the oven to 350 degrees F.
Thoroughly butter 4 souffle ramekins with a pastry brush
and set aside.
Combine the skim milk and whipping cream in a saucepan
and heat to just before boiling with constant stirring; remove from the stove.
In a bowl, whisk the egg yolks and 1/4 cup granulated white sugar
for 2 minutes, continue mixing until the egg yolks turn a light golden yellow color. Add the cornstarch to the egg yolks and continue whisking; they should thicken slightly. Whisk a few tablespoons of the heated skim milk
and whipped cream
into the egg yolks. Slowly add the remaining heated skim milk and whipping cream to temper the egg yolks; whisk
for 1 minute. Return the entire custard mixture to the saucepan and heat gently; whisk the entire time until it thickens, continue to cook at a low heat, 3 to 4 minutes total cooking time; do not boil. Remove the cooked custard base from the heat.
Place the egg whites in a glass, stainless steel or copper bowl; mix with beaters on medium speed for 1 minute (use a timer). At the 1 minute mark, gradually add the remaining 1/3 cup granulated white sugar; continue to mix for 1 minute. Add the lemon juice
to the whipped egg whites and continue to beat for 1 additional minute, for a grand total of 3 minutes of whipping.
Transfer the custard
base to a large glass or stainless steel bowl and add the vanilla extract
; combine thoroughly. Add half of the whipped egg whites to the custard base, whisk together forcefully until a smooth uniform mixture. Gently fold the remaining half of the whipped egg
whites into the custard base.
Fill the buttered ramekins with the souffle batter
, ensuring that no large air pockets are formed. Level the souffle batter in the ramekin
and run a thumb around the edge to create a small ridge. Place the souffles in a 2-inch deep oven-safe dish and fill with room temperature water to approximately one-third the height of the ramekins.
Bake the souffles for 20 minutes. Turn the oven off and let the souffles rest for 5 minutes with the oven door closed. Remove the souffles from the oven, garnish
with a dusting of icing sugar and serve immediately.