Sunburst Souffle Recipe
Ingredients
| 1/2 teaspoon soft butter or margarine | ||
| Sugar | 1 Tablespoon | |
| Egg yolks | 4 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Egg whites | 4 | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
Directions
Lightly butter a 6 cup melon mold or 1 1/2 quart casserole; sprinkle with 1 tablespoon sugar.
Beat egg yolks till thick and lemon colored ; gradually beat in 1/4 cup sugar; add peel.
Beat whites with salt and lemon juice till stiff peaks form.
Fold yolks into whites.
Pour into mold and set in shallow pan; fill pan to 1 inch with hot water.
Bake in moderate oven (350°) about 35 minutes, or till knife inserted in center comes out clean.
Loosen edges; invert on plate.
Garnish dessert with lemon slices, if desired.
Serve hot or chilled.
Beat egg yolks till thick and lemon colored ; gradually beat in 1/4 cup sugar; add peel.
Beat whites with salt and lemon juice till stiff peaks form.
Fold yolks into whites.
Pour into mold and set in shallow pan; fill pan to 1 inch with hot water.
Bake in moderate oven (350°) about 35 minutes, or till knife inserted in center comes out clean.
Loosen edges; invert on plate.
Garnish dessert with lemon slices, if desired.
Serve hot or chilled.
Chef
