|Eggs||4 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon, rind||2 Teaspoon, grated|
1. Preheat oven to 350Â° F.
2. Using electric mixer at high speed, beat egg yolks in large bowl until thick and lemon colored. Add 2 tablespoons of the sugar and beat until thick; slowly add lemon juice and lemon rind, beating to maintain thick consistency.
3. Using electric mixer at high speed, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until egg whites are stiff.
4. Gently fold egg whites, one third at a time, into egg yolk mixture. Spoon into 1-quart souffle dish with nonstick finish.
5. Set souffle dish in large shallow roasting pan; add boiling water to pan to a depth of 1 inch. Bake for 30 to 35 minutes, until souffle is puffed, golden brown and firm on top.