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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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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 78 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 124.3 mg41.4%

Sodium 117.8 mg4.9%

Total Carbohydrates 9 g3.2%

Dietary Fiber 0.15 g0.61%

Sugars 8.7 g

Protein 4 g7.5%

Vitamin A 3.1% Vitamin C 6.5%

Calcium 1.7% Iron 1.7%

*Based on a 2000 Calorie diet

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Sunburst Souffle Recipe