Cook spinach in a very small amount of
boiling water for 5 minutes, and drain. Melt butter in a
saucepan. Add flour, and whisk until smooth. Still whisking,
gradually add milk. Cook until thickened and bubbly. Add
cheese, stirring until it melts. Remove from heat.
Beat egg yolks on medium with an electric
mixer until thick and pale. Add cooked spinach, salt, garlic
and lemon juice until all are blended together. Gradually
stir in hot cheese mixture, stirring mixture constantly.
Beat egg whites on high until stiff.
Gradually fold egg whites into spinach mixture. Pour into
eight buttered individual soufflé dishes or 6 oz. custard
cups. Bake at 400 degrees for 10 minutes. Reduce heat to 350
degrees and bake 35 to 40 additional minutes or until puffed
and golden. Serve immediately.