Lemon Soufflé

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • ¾

Method

  1. Preheat oven to moderate (350°F.).

  2. Blend the flour and butter in a saucepan. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and smooth. Remove from heat.

  3. Stir the lemon juice and rind, gran