Lemon Soufflé
Ingredients
- Yolks 4 eggs
- Grated rind and juice 1 lemon
- 1 cup sugar
- Whites 4 eggs
Steps
- Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.
More recipes with eggs or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.