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Lemon Souffle

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  Gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 4 , separated
  Lemon juice 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lemon rind 1 Teaspoon, grated
  Heavy cream 1 Cup (16 tbs), whipped

Sprinkle gelatin over cold water to soften.
Mix yolks, lemon juice, 1/2 CUP sugar and salt in double boiler, stirring constantly until thick.
Remove from heat, and stir in gelatin and lemon rind.
Beat egg whites until soft peaks form.
Add 1/2 CUP sugar, and beat until stiff and shiny.
Add cream to whites, and fold cream into egg whites gently.
Fold in gelatin mixture.
Pour into 2-quart souffle dish, and chill.
Sprinkle with almonds before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2016 Calories from Fat 960

% Daily Value*

Total Fat 109 g167.3%

Saturated Fat 61.5 g307.5%

Trans Fat 0 g

Cholesterol 1174.7 mg391.6%

Sodium 1399.6 mg58.3%

Total Carbohydrates 220 g73.2%

Dietary Fiber 1 g4.1%

Sugars 204.8 g

Protein 55 g109.8%

Vitamin A 90.6% Vitamin C 106.7%

Calcium 29.7% Iron 23.1%

*Based on a 2000 Calorie diet

Lemon Souffle Recipe