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Lemon Soufflés with Boysenberries
- 6 teaspoons seedless boysenberry jam
- 24 frozen boysenberries or blackberries
- 2 tablespoons finely grated lemon peel
- 3/4 cup sugar, divided
- 1 tablespoon cornstarch
- 3/4 cup whole milk
- 3 large eggs, separated
- 2 tablespoons (1/4 stick) butter
- 5 tablespoons fresh lemon juice
- Powdered sugar
Directions:View on Bon Appetit
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