Lemon Souffle

  • Yield: 6 servings


3-- eggs, separated
3/4cup sugar, divided
3tablespoons flour
1cup milk
4tablespoons butter, melted
-- Juice of 3 lemons
3-- lemon rinds, grated
-- Whipped cream


  1. Beat yolks with 1/2 cup of sugar until very light.  Add flour, milk and butter.  Mix well.  Beat egg whites until stiff.  Beat in 1/4 cup sugar.  Add lemon juice and rind to egg whites.  Fold into custard.  Turn into well-buttered 1 quart casserole.  Set in pan of hot water and bake for 30 minutes at 375F.  Remove from water and return to oven to brown, about 5 minutes.  


Recipe reprinted with permission from the Junior League of Little Rocks’ Traditions, A Taste of the Good Life (Junior League of Little Rock Publications, Little Rock, Arkansas, 1983).