Cooking Recipe Cold Lemon Souffle (M_C-Tx)
Recipe Ingredients
Directions
Beat together egg yolks and sugar. Grate rinds of lemons (I don't use
this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add
rind to the egg yolks, then gradually add the 2/3 cups lemon juice,
beating all the while. (This "cooks" the egg yolk.) Soften the
gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow
to cool slightly. Whip the cream lightly and stir into lemon mixture;
then stir in gelatin and continue stirring until mixture begins to
thicken. Beat egg whites with cream of tartar until stiff but not
dry; fold into lemon mixture. Spoon souffle into dish and chill in
refrigerator until completely set (about two hours). Serve with
berries if desired. 12 servings.