Lemon Souffle

Ingredients:
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

Method:

• 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.