Lemon Custard Souffle

1. 1

   Preheat oven to 350F.

2. 2

   Lightly butter a 9 x 2 inch round cake pan.

3. 3

   Have ready another larger pan and hot water.

4. 4

   Cream together butter and sugar.

5. 5

   Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.

6. 6

   Add milk and cream.

7. 7

   Beat whites in separate bowl with salt until it holds stiff peaks.

8. 8

   Stir 1/4 of white mixture into lemon mixture to lighten and then fold in remaining whites.

9. 9

   Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.

10. 10

    Bake for 50 minutes to 1 hour, or until just set and top is golden.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.