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6
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Citrus desserts are among the most refreshing ways to end a meal. This soufflé is made with just yolks and lemon as the base—no roux means lowering the fat, and no milk means that the lemon flavor comes through more sharply. The cider-lemon sauce is optional; you can serve the soufflé with just a dusting of confectioners’ sugar.