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Vintage Lemon Souffle Recipe

Ingredients

How to make it

  • Preheat oven to 325F
  • Prepare a staight sided 1 1/2 Qt baking dish, preferrably pottery, by lightly buttering it and sprinkling with sugar
  • Beat egg yolks until thick and lemon colored; gradually beat in 1/2 cup of sugar
  • Add lemon juice and rind
  • Beat egg whites with salt until frothy; gradually beat in the remaining sugar
  • Continue beating whites until they will hold a peak when mixer is lifted.
  • Fold whites carefully into egg mixture
  • Pour into prepared dish, place dish in a pan of hot water and bake for 40 minutes
  • Remove from oven, dust with confectioner's sugar and serve immediately
  • Note: The French enjoy a souffle that has crusty sides and top and a center soft enough to serve as a sauce. To obtain those results bake at 375F for only 20 minutes

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The Cook

pat2me Nashua, NH

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