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Lemon Souffle Recipe
|Gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 2016 Calories from Fat 960
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 61.5 g307.5%
Trans Fat 0 g
Cholesterol 1174.7 mg
Sodium 1399.6 mg58.3%
Total Carbohydrates 220 g73.2%
Dietary Fiber 1 g4.1%
Sugars 204.8 g
Protein 55 g109.8%
Vitamin A 90.6% Vitamin C 106.7%
Calcium 29.7% Iron 23.1%
*Based on a 2000 Calorie diet
Mix yolks, lemon juice, 1/2 CUP sugar and salt in double boiler, stirring constantly until thick.
Remove from heat, and stir in gelatin and lemon rind.
Beat egg whites until soft peaks form.
Add 1/2 CUP sugar, and beat until stiff and shiny.
Add cream to whites, and fold cream into egg whites gently.
Fold in gelatin mixture.
Pour into 2-quart souffle dish, and chill.
Sprinkle with almonds before serving.