Lemon Souffle Recipe
Summary
Ingredients
| Envelope of unflavored gelatin | 1 | |
| Salt | 1⁄4 Teaspoon | |
| 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) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Heavy cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size
Calories 405 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 240.8 mg80.3%
Sodium 208.4 mg8.7%
Total Carbohydrates 39 g13.2%
Dietary Fiber 0.46 g1.8%
Sugars 36.3 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
Directions
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.
Chef
