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Lemon Souffle

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Ingredients
  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
Directions

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.
Cool.
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

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake

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