Lemon Souffle Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Hot water | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Eggs | 4 , separated | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1080 Calories from Fat 179
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 768.7 mg32%
Total Carbohydrates 208 g69.5%
Dietary Fiber 1.3 g5.2%
Sugars 203.2 g
Protein 26 g51.1%
Vitamin A 19.8% Vitamin C 68.3%
Calcium 12.8% Iron 21%
*Based on a 2000 Calorie diet
Directions
2. Mix the sugar with the water, lemon juice and peel in an enamel or glass saucepan and simmer 5 minutes. Let it cool.
3. Beat the egg yolks until creamy with the salt. Whip the egg whites stiff.
4. Slowly pour the hot syrup into the yolks and, when completely blended, fold in the egg whites. Pour into the baking dish and set it in the pan of water.
5. Bake 30 to 40 minutes.
Chef
