Cold Lemon Souffle

1. 1

   Sprinkle gelatin over cold water to soften.

2. 2

   Mix egg yolks with lemon juice, rind and 3/4 cup of the sugar.

3. 3

   Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8 minutes).

4. 4

   Remove from heat and stir in gelatin until dissolved.

5. 5

   Chill 30 to 40 minutes.

6. 6

   Beat egg whites until they begin to hold their shape, then gradually hold their shape, then add 3/4 cup sugar until all has been added and whites are stiff.

7. 7

   Beat cream until stiff; fold whites and cream into yolk mixture.

8. 8

   Pour into a 2-quart souffle dish and chill 4 hours or more.

9. 9

   Whipped cream may be put on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.