Lemon Souffle

* Exported from MasterCook *

Lemon Souffle

Recipe By : Betty Crocker's Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup sugar
1 Cup water
3/4 Cup lemon juice (3 to 4 lemons)
1/4 Teaspoon salt
2 Envelopes unflavored gelatin
4 eggs -- separated
2 Teaspoons grated lemon peel
3/4 Cup sugar
2 Cups whipping (heavy) cream

Make a 4-inch band of triple-thickness aluminum foil 2 inches longer
than circumference of 6-cup souffle dish. Extend dish by securing
band around top edge. (A 2-quart round casserole can be used instead
of souffle dish and foil band.)
Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in
saucepan.
Beat egg yolks slightly; stir into gelatin mixture. Heat just to
boiling over medium heat, stirring constantly; remove from heat. Stir
in lemon peel. Place pan in bowl of ice and water, or refrigerate 20
to 30 minutes, stirring occasionally, just until mixture mounds
slightly when dropped from a spoon. If mixture becomes too thick,
place pan in bowl of hot water; stir constantly until mixture is of
proper consistency. Beat egg whites in large bowl until foamy. Beat
in 3/4 cup sugar, 1 tablespoon at a time; continue beating until
stiff and glossy. Do not underbeat. Fold gelatin mixture into egg
whites. Beat whipping cream in chilled medium bowl until stiff. Fold
whipped cream into egg white mixture. Carefully turn into souffle
dish. Refrigerate about 8 hours or until set.
Just before serving, remove foil band. Refrigerate any remaining
souffle.
12 SERVINGS; 260 CALORIES PER SERVING.


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