Easy Lemon Souffle

1. 1

   Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.

2. 2

   Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.

3. 3

   Cook over medium heat, stirring constantly, until the mixture begins to boil.

4. 4

   Remove from heat; stir in the lemon rind and juice; cool.

5. 5

   Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.

6. 6

   Fold the egg whites and whipped cream into yolk mixture.

7. 7

   Spoon into a 1-quart dish; cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.