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Lemon Soufflé

A dish built around yolks 4 eggs and grated rind and juice 1 lemon.

Hot Puddings

contains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Yolks 4 eggs
  • Grated rind and juice 1 lemon
  • 1 cup sugar
  • Whites 4 eggs

Steps

  1. 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.

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States