Lemon Omelet-Souffle

1. 1

   In a 9 inch wide ovenproof frying pan (attractive enough for serving) or in a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside.

2. 2

   In a large bowl, beat egg whites on high speed until foamy, then gradually beat in 6 tablespoons sugar until whites hold stiff peaks.

3. 3

   In another bowl, beat egg yolks until thick with remaining 2 tablespoons sugar, peel, and vanilla.

4. 4

   Fold yolks into whites.

5. 5

   Over high heat, stir citrus juice mixture until boiling.

6. 6

   Off the heat, spoon egg mixture in large dollops into the hot sauce.

7. 7

   Bake in a 350F (180C) F oven until omelet-souffle is golden brownand jiggles only slightly in the center when gently shaken, 15 to 20 minutes.

8. 8

   Spoon sauce out with souffle; souffle center may be slightly creamy.

9. 9

   Offer sour cream to add to taste.

* Per serving · 4 servings · Values may vary.