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1
Grease a 2 quart souffle dish lightly and sprinkle it with sugar.
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2
Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish.
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3
Fold it in half lengthwise, then grease one side with butter and sprinkle with sugar.
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4
Tie the paper as a collar around the souffle dish, sugared side in, so that it extends at least 2 inches above the dish.
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5
Secure the ends of collar with paper clips or straight pins.
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6
Melt butter over low heat in saucepan -- don't let it brown.
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7
Remove from heat, add flour and salt and mix until smooth.
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8
Add the milk, a little at a time, stirring constantly.
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9
Return to heat, stirring constantly, untilthickened and smooth.
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10
This is best done with a wire whisk.
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11
Remove from heat.
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12
Separate the eggs.
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13
Set egg whites aside.
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14
Beat the 5 egg yolks until thick.
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15
Add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard.
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16
Set aside to cool.
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17
Preheat oven to 350F.
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18
Beat all eight egg whites until soft peaks form.
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19
when the beater is lifted gently.
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20
Add sugar gradually, beating constantly until a stiff meringue is formed.
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21
Gradually beat in lemon juice, a few drops at a time.
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22
Stir the lemon rind and Grand Marnier into the egg mixture, stirring well.
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23
Add all at once to egg whites, folding thoroughly using quick, light strokes.
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24
Pour into the souffle dish and set dish in a pan containing one inch of hot water.
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25
Bake for one hour.
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26
Remove from oven and carefully remove paper collar.
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27
Serve at once, dishing it out with a large spoon.
