Lemon Souffle

Ingredients

• lemon rind grated
• the yolks of eggs
• whip the whites to a stiff froth

Method

1. 1

   Stir the grated lemon rind until it boils.

2. 2

   Remove from the fire; beat in the yolks of eggs and stir in the whipped whites lightly.

3. 3

   Pour the mixture into a well-greased plain mould and steam very slowly for about forty minutes.

4. 4

   Turn onto a hot dish and pour round it a lemon-flavoured custard sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 90. The excerpt below is the record exactly as published.

LEMON SOUFFLE SWEETS AND PUDDINGS lemon rind grated and stir it until it boils. Remove from the fire ; beat in the yolks of eggs and whip the whites to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.