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, .