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Lemon Souffle Recipe

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This recipe for Lemon Souffle, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen lady fingers
1 env unflavored gelatin
1/4 c cold water
8 eggs, separated
1 c sugar
pinch salt
3 T lemon rind
1/2 c lemon juice
1 c sugar
whipped cream
lemon slices
strawberries

Directions:
Directions:
Line bottom and sides of pan with lady fingers. Set aside.

Soften gelatin in water. Let stand for 5 mintues.

Combine egg yolks, sugar and salt in top of double boileer; beat well. Bring water to a boil in bottom of double boiler. Reduce heat to low, cook, stirring constantly until sugar dissolves. Add lemon rind and juice; cook stirring constantly, until mixture thickens and coats a metal spoon. Add gelatin, stir until combined. Cool.

Beat egg whites (at room temperature) until foamy; gradually add 1 c sugar, one T at a time, beating until soft peak is formed. Fold egg whites into custard mixture; pour into spring form pan. Chill until firm (4-5 hours). Unmold on a serving platter;garnish with piped whipped cream and strawberries

Number Of Servings:
Number Of Servings:
16

 

 

 

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