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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Souffle Recipe

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This recipe for Lemon Souffle is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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