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Lemon Souffle

Dessert.Master's picture
  Sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Salt 1⁄4 Teaspoon
  Lemon juice 3⁄4 Cup (12 tbs)
  Water 1 Cup (16 tbs)
  Eggs 6 , separated
  Grated lemon peel 2 Teaspoon
  Chilled whipping cream 1 1⁄2 Cup (24 tbs)
  Raspberry currant sauce/Chopped pistachio 1⁄4 Cup (4 tbs)

Extend depth of 6-cup souffle dish as directed for Grasshopper Souffle .
Mix 3/4 cup sugar, the gelatin, salt, lemon juice and water in saucepan.
Beat egg yolks slightly; stir into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Remove from heat.
Stir in grated peel.
Chill just until mixture mounds slightly .
Beat egg whites until foamy in large mixer bowl.
Gradually beat in 3/4 cup sugar; continue beating until stiff and glossy.
Do not underbeat.
Fold gelatin mixture into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream into meringue mixture.
Carefully turn into souffle dish.
Refrigerate until set, about 8 hours.
Just before serving, sprinkle sugar dust.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2585 Calories from Fat 1349

% Daily Value*

Total Fat 150 g230.6%

Saturated Fat 81.3 g406.7%

Trans Fat 0 g

Cholesterol 1748.9 mg583%

Sodium 1060.4 mg44.2%

Total Carbohydrates 226 g75.3%

Dietary Fiber 1.8 g7.2%

Sugars 211.5 g

Protein 94 g188.7%

Vitamin A 30.1% Vitamin C 161.8%

Calcium 21.8% Iron 34.9%

*Based on a 2000 Calorie diet

Lemon Souffle Recipe