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Cold Lemon Souffle

Diner.Americana's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 8 , separated
  Lemon juice 1 Cup (16 tbs)
  Grated lemon rind 1 Tablespoon
Directions

Fold waxed paper into several 3-inch wide thicknesses long enough to go around 10-cup souffle dish with generous overlap.
Attach to dish with sealing tape, leaving 1 inch of paper around dish to make collar 2 inches high.
Mix gelatin, 2/3 cup sugar and salt together in top of double boiler.
Combine slightly beaten egg yolks, lemon juice and 1/2 cup water; add to gelatin mixture.
Cook over boiling water for about 6 minutes, stirring until gelatin dis- solves and mixture thickens.
Add lemon rind.
Chill until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry.
Add remaining sugar gradually; beat until stiff.
Fold in gelatin mixture.
Turn into prepared dish.
Chill until firm.
Remove paper collar carefully; serve.
Garnish with whipped cream and shaved chocolate on top if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Interest: 
Party
Servings: 
10

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