Lemon Soufflé

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

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.