Lemon Lime Crown
|Eggs||4 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Grated lime rind||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Lime juice||1 Tablespoon|
1. Beat egg whites with salt until foamy-white and double in volume in a large bowl. Beat in 2 tablespoons of the sugar slowly, until meringue forms soft peaks.
2. Beat egg yolks until creamy-thick in a medium-size bowl; add remaining sugar, lemon and lime rinds, lemon and lime juices; beat about 1 minute longer, or until slightly thick. Fold into egg whites until no streaks of yellow remain.
3. Spoon into an ungreased, 4-cup souffle or straight-side baking dish; set dish in a shallow pan. Place pan on oven shelf; pour boiling water into pan to depth of 1 inch.
4. Bake in moderate oven (350°) for 35 minutes, or until puffy-firm and golden on top.