Reference > Farmer's Cookbook > HOT PUDDINGS > Lemon Soufflé
  Apricot Soufflé Chocolate Soufflé  

Lemon Soufflé

Yolks 4 eggs
1 cup sugar
Grated rind and juice 1 lemon
Whites 4 eggs

Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.

  Apricot Soufflé Chocolate Soufflé  
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