Hot lemon souffle

6 Servings

Ingredients

Quantity Ingredient
3 Eggs; separated
¾ cup Sugar; divided
3 tablespoons Flour
1 cup Milk
4 tablespoons Butter; melted
3 Lemons; juice of
3 Lemon rinds; grated
Whipped cream

Directions

Beat yolks with ½ cup of sugar until very light. Add flour, milk and butter. Mix well. Beat egg whites until stiff. Beat in ¼ cup of sugar.

Add lemon juice and rind to egg whites. Fold into custard. Turn into well-buttered 1 quart casserole. Set in pan of hot water and bake for 30 minutes at 375ø. Remove from water and return to oven to brown, about 5 minutes. Serve warm with whipped cream. Yield: 6 servings.

JULIE ALLEN (MRS. WALLY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Related recipes