|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Tablespoon|
|Egg whites||4 (Reserved)|
Melt butter in saucepan.
Blend in flour and salt.
Add 1/3 cup sugar, water and lemon juice.
Cook over medium heat, stirring constantly, until thick.
Blend a little of the hot mixture into egg yolks.
Stir into remaining hot mixture; add lemon rind.
Beat reserved egg whites in large mixer bowl until soft peaks form.
Gradually add 1/3 cup sugar, beating until stiff peaks form.
Fold egg yolk mixture gently but thoroughly into egg whites.
Pour into 11/2-quart casserole.
With flat side of knife or small metal spatula, trace a circle around top of souffle about 1-inch in from edge and 1/2 inch deep.
Place in pan filled 1 inch deep with hot water.
Bake at 325° for 55 to 60 minutes until golden brown.