Gelatin Free Lemon Souffle
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
In top of double boiler, combine beaten egg yolks and all ingredients except egg whites.
Cook over hot, not boiling, water, stirring constantly, till butter melts and sauce begins to thicken (about 4 to 5 minutes).
Cool mixture about 15 minutes, beating now and then with electric beater.
Beat egg whites to stiff peaks; gently fold in lemon mixture.
Pour into ungreased 1 1/2 quart souffle dish or casserole.
Set dish in shallow pan, then fill pan to 1 inch with hot water.
Bake at 325Â° for 45 to 50 minutes or till knife inserted comes out clean.
Serve at once.