Souffle au Citron (Lemon Souffle)

Ingredients

• Put into a basin four yolks of eggs
• for every yolk allow one ounce of caster sugar
• the grated rind of a lemon and a half
• a tablespoonful of lemon juice
• the whites of six eggs

Method

1. 1

   Mix yolks with sugar and lemon rind, stirring for 20 minutes until thick.

2. 2

   Add lemon juice gradually, then fold in beaten egg whites.

3. 3

   Pour into a pie dish and bake in a moderate oven for about 25 minutes until golden brown.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 40. The excerpt below is the record exactly as published.

Souffle an Citron (Lemon Souffle). — Put into a basin four yolks of eggs, and for every yolk allow one ounce of caster sugar ; add the grated rind of a lemon and a half and stir the mixture well with a wooden spoon for twenty minutes till it is quite thick. Then add by degrees a table- spoonful of lemon juice, and at the last mix in very lightly and quickly the whites of six eggs

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