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Lemon Soufflé

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Contributed by Catsrecipes Y-Group

  • From Southern Living Holiday Dinners 1982
  • Serves 16

Ingredients Edit

Directions Edit

  1. Line the bottom and sides of a 9-inch springform pan with ladyfingers. Set aside.
  2. Soften gelatin in water, let stand 5 minutes.
  3. Combine egg yolks, 1 cup sugar, and salt in top of a double boiler; beat well.
  4. Bring water in bottom to a boil.
  5. Reduce heat to low, cook, stirring constantly until sugar dissolves.
  6. Add lemon zest and juice, cook, stirring constantly until mixture thickens and coats a metal spoon.
  7. Add gelatin, stir until combined. Cool.
  8. Beat egg whites (at room temperature) until foamy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
  9. Fold egg whites into custard mixture
  10. pour into springform pan.
  11. Chill until firm (4–5 hours).
  12. Unmold on a serving platter; garnish with piped whipped cream, lemon slices and strawberries.

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