Cold Lemon Souffle(Light And Tart; Rich, But Not Heavy)

1. 1

   Beat egg yolks and 1 1/2 cups sugar.

2. 2

   Gradually adding lemon juice until mixture becomes thick.

3. 3

   In saucepan over low heat, sprinkle gelatin over water.

4. 4

   Add 1 teaspoon sugar and stir until dissolved.

5. 5

   Cool and add to lemon mixture.

6. 6

   Partially whip 1 pint cream until thickened but not stiff and fold into mixture. Combine egg whites, salt and cream of tartar.

7. 7

   Beat until stiff peaks form and fold into mixture.

8. 8

   Line sides and bottom of 2-quart glass bowl with ladyfingers and fill with lemon mixture. Chill and serve topped with whipped cream.

9. 9

   Or pour mixture into parfait glasses, chill and garnish with twist of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.