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Sunburst Souffle

sweet.chef's picture
Ingredients
  Soft butter/Margarine 1⁄2 Teaspoon
  Egg yolks 4
  Sugar 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 1⁄2 Teaspoon
  Egg whites 4
  Salt 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
Directions

Lightly butter a 6 cup melon mold or 1 1/2 quart casserole; sprinkle with 1 tablespoon sugar.
Beat egg yolks till thick and lemon colored ; gradually beat in 1/4 cup sugar; add peel.
Beat whites with salt and lemon juice till stiff peaks form.
Fold yolks into whites.
Pour into mold and set in shallow pan; fill pan to 1 inch with hot water.
Bake in moderate oven (350°) about 35 minutes, or till knife inserted in center comes out clean.
Loosen edges; invert on plate.
Garnish dessert with lemon slices, if desired.
Serve hot or chilled.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
6

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