Lemony Souffle Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 4 egg yolks, reserve whites | ||
| 1 tablespoon grated lemon rind | ||
| Reserved 4 egg whites | ||
Directions
Melt butter in saucepan.
Blend in flour and salt.
Add 1/3 cup sugar, water and lemon juice.
Cook over medium heat, stirring constantly, until thick.
Blend a little of the hot mixture into egg yolks.
Stir into remaining hot mixture; add lemon rind.
Mix thoroughly.
Beat reserved egg whites in large mixer bowl until soft peaks form.
Gradually add 1/3 cup sugar, beating until stiff peaks form.
Fold egg yolk mixture gently but thoroughly into egg whites.
Pour into 11/2-quart casserole.
With flat side of knife or small metal spatula, trace a circle around top of souffle about 1-inch in from edge and 1/2 inch deep.
Place in pan filled 1 inch deep with hot water.
Bake at 325° for 55 to 60 minutes until golden brown.
Serve immediately.
Blend in flour and salt.
Add 1/3 cup sugar, water and lemon juice.
Cook over medium heat, stirring constantly, until thick.
Blend a little of the hot mixture into egg yolks.
Stir into remaining hot mixture; add lemon rind.
Mix thoroughly.
Beat reserved egg whites in large mixer bowl until soft peaks form.
Gradually add 1/3 cup sugar, beating until stiff peaks form.
Fold egg yolk mixture gently but thoroughly into egg whites.
Pour into 11/2-quart casserole.
With flat side of knife or small metal spatula, trace a circle around top of souffle about 1-inch in from edge and 1/2 inch deep.
Place in pan filled 1 inch deep with hot water.
Bake at 325° for 55 to 60 minutes until golden brown.
Serve immediately.
Chef
