Recipes - Lemon Soufflé


3 eggs
4 tsp. gelatin
6 tbsp. sugar
½ cup lemon juice
3 tbsp. lemon rinds
1 cup whipping cream


Separate egg white and yolk.  Whip yolk with 3 tbsp. sugar.  Keep this mixture on a double boiler and keep stirring until it thickens. Set it aside to cool.  Soak gelatin in water for sometime.  Melt gelatin on a double boiler. Let it cool. Whip the cream until stiff.  Fold gently, gelatin, whipped cream, lemon rinds and egg yolk mixture with lemon juice. Allow this mixture to set in the refrigerator. Beat egg white with 3 tbsp. sugar until stiff.  Fold this into the set mixture, gently using a metal spoon, preferably with holes.  Decorate it with your choice of design and set it in the refrigerator for another 2 to 3 hours.

Editor’s note: You may adjust sugar according to your taste.

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Title: Lemon Soufflé

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