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Lemon Souffle' Recipe

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This recipe for Lemon Souffle', by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Friday, August 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Yolks of 4 eggs
1 c sugar
Grated rind and juice of one lemon
whites of 4 eggs

Directions:
Directions:
Beat yolks until thick and lemon colored. Add sugar gradually and continue beating. Then add lemon juice and rind. Fold in stiffly beaten egg whites. Turn into buttered baking dish and set in pan of hot water. Bake 35 - 40 minutes at 350 degrees.

Personal Notes:
Personal Notes:
An old well used card and Mom's firm handwritting indicates this was collected in her younger days. Also, I suspect it was when she had laying hens and when ways to use the many eggs were sought.

 

 

 

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