Butter four (6-ounce) ramekins and coat with breadcrumbs. Place in the freezer to chill.

Preheat the oven to 375°F.

In a medium saucepan, melt remaining 2 tablespoons butter over medium heat.

Whisk in flour and cook, whisking constantly, until lightly golden, about 1 minute.

Gradually whisk in milk, until blended.

Whisk in cheddar until melted and combined.

Transfer to a large bowl and let cool to lukewarm.

Add egg yolks, salt and pepper to cheese mixture and whisk until combined.

Place egg whites and lemon juice in a separate clean bowl and beat with an electric mixture until soft peaks form.

Carefully fold egg white mixture into cheese mixture a third at a time.

Meanwhile, bring a medium saucepan of water to a boil.

Place the prepared ramekins in a roasting pan.

Gently pour soufflé mixture into each ramekin and smooth tops with a spatula.

Pour boiling water into the pan until halfway up sides of the ramekins.

Bake soufflés on the bottom rack of the oven about 20 minutes or until puffed and golden brown on top. Serve immediately.