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Lemon Souffle Recipe

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This recipe for Lemon Souffle, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
White, Hilda
Added: Monday, October 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. whipping cream
5 egg yolks
1 1/4 c. sugar
1 Tbs finely shredded lemon peel
1/2 c. lemon juice
1 envelope unflavored gelatin
1/4 c. cold water
5 egg whites
1/8 tsp cream of tartar
1 c. sliced fresh strawberries

Directions:
Directions:
In a mixing bowl, beat whipping cream to soft peaks: Cover and refrigerate. In small mixer bowl, beat egg yolks and sugar on high speed for 5 minutes or until thick and lemon colored. Add lemon peel and juice, beat until smooth and glossy. In a one cup glass measure soften the gelatin in the water until gelatin dissolves; remove from heat: Beat gelatin mixture into the egg yolk mixture. Wash beaters thoroughly. In a large mixer bowl beat egg whites and cream of tartar until stiff peaks from the tips stand straight. Fold egg whites into whipping cream. Pour the yolk mixture in a thin steady stream over the entire surface of the egg white mixture, gently fold until blended. Spoon the mixture into a 2 quart souffle dish. Refrigerate several hours or until set. To serve, arrange strawberries around the edge of the souffle.

Personal Notes:
Personal Notes:
The eggs in this dish are not cooked.

 

 

 

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