Lemon Souffle

Courses: Dessert
Serves: 8 people

Recipe Ingredients

Sprinkle gelatin over cold water to soften. Put yolks in top of a double boiler.

Mix yolks with lemon juice, rind, and 3/4 cup sugar.

Place over boiling water and cook, stirring constantly, until lemon mixture is slightly thick, about 8 minutes.

Remove from heat and stir in gelatin until dissolved.

Chill until mixture molds slightly when small amount is dropped from a spoon.

Beat egg whites until they start to hold shape.

Then add remaining 3/4 cup of sugar, about 1 tbsp. at a time, until sugar is used and egg whites are stiff.

Transfer chilled lemon mixture to a large bowl.

Add egg whites and cream and gently fold into lemon until no white streaks remain.

Pour into a 2-quart soufflee dish and chill at least 4 hours or until firm.

Serves: 8 to 10

Source:
"Mountain Measures"--Junior League of Charleston, WV ed. 1974

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