Lemon souffle

8 Servings

Ingredients

Quantity Ingredient
1 Env Unflavored Gelatin
¼ cup Cold Water
5 Eggs, separated
¾ cup Fresh Lemon Juice
2 teaspoons Lemon Rind, grated
1½ cup Sugar, divided
1 cup Heavy Cream, whipped

Directions

Sprinkle gelatin over cold water to soften. Put yolks in top of a double boiler. Mix yolks with lemon juice, rind, and ¾ 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 ¾ 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 int a 2-quart souffle dish and chill at least 4 hours or until firm.

Serves: 8 to 10

Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Angus E. Peyton Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@...> on Jun 09, 1997

Related recipes