Lemon Soufflé

• 2 tablespoons butter
• 2 tablespoons flour
• ½ pint

Step 1 as for Basic Sweet Soufflé. Then stir in grated peel and lemon juice.

Beat egg yolks well with sugar and combine them with batter. Beat egg whites until they are stiff, but not dry, and fold into the mixture. Pour the batter into a buttered and lightly sugared soufflé mould and bake in a slow oven (