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Lemon Souffle Recipe
|Envelope of unflavored gelatin||1|
|Water||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Calories 340 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 240.8 mg
Sodium 208.4 mg8.7%
Total Carbohydrates 23 g7.6%
Dietary Fiber 0.46 g1.8%
Sugars 19.7 g
Protein 6 g12.5%
Vitamin A 21.4% Vitamin C 20.4%
Calcium 6.5% Iron 4.1%
*Based on a 2000 Calorie diet
In large glass mixing bowl, combine sugar, gelatin, salt, and water, mixing well.
Beat in egg yolks until well blended.
Cook on MEDIUM (5) for 4 to 6 minutes or just until mixture begins to boil, stirring twice with wire whip.
Stir in lemon juice and peel.
Refrigerate until mixture thickens.
Beat egg whites; gradually add sugar, beating until stiff.
Fold egg whites and whipped cream into lemon mixture.
Spoon into prepared dish.
Chill 5 hours.
Remove wax paper collar from dish before serving.