Lemon-Ricotta Soufflés

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6 tablespoons unsalted butter, softened, plus more for greasing

1 cup granulated sugar, plus more for dusting

3/4 cup water

Kosher salt

3/4 cup all-purpose flour

4 large egg yolks

1 tablespoon finely grated lemon zest

3 tablespoons fresh lemon juice

Creamy Ricotta

6 large egg whites

1/2 teaspoon cream of tartar

Confectioners' sugar for dusting

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