Lemon Soufflé

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Yolks 4 eggs.
  • Grated rind and juice 1 lemon.
  • 1 cup sugar.
  • 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.