Mastering the Souffle - Lemon Souffle

Butter all the soufflé molds with melted butter, being careful to do it with vertical movements, aiming the brush from the base to the rim.  Place it in the refrigerator. Repeat this procedure when it has cooled well. Coat the mold with sugar afterwards, making sure you tap it upside down to remove all excess. Run your finger around the rim to make sure it is completely clean.

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