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Lemon Souffle

Eggs - 3 (separated)
Sugar - 1/4 cup
Lemon peel - 1/4 tsp (grated)
Lemon juice - 1 1/2 tbsp
Salt -  a pinch
Butter - 1/4 cup


  • In top of double boiler, combine beaten egg yolks and all ingredients except egg whites.
  • Cook over hot, not boiling, water stirring constantly, till butter melts and sauce begins to thicken. It takes 4-5 minutes.
  • Cool mixture about 15 minutes, beating now and then with electric beater.
  • Beat egg whites to stiff peaks. Gently fold in lemon mixture. 
  • Pour into ungreased tin. Set dish in shallow pan, then fill pan to i" with hot water.
  • Bake at 325 for 45-50 minutes or till needle inserted comes out clean.
  • Serve.

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