Lemon Soufflé Pie

Rate this recipe

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup lemon juice
  • 1 teaspoon grated lemon rind
  • 3 tablespoons hot water
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 3 eggs, separated
  • Baked Pie Pastry, 10 inches


  1. Preheat oven to moderate (325°F.).

  2. Put the lemon juice and rind, hot water, salt, one-half cup of the sugar and the well-beaten egg yolks in the top part of a double boiler. Cook, stirring occasionally, for about fifteen minutes, until thickened.

  3. Beat the egg whites until stiff; add the remaining one-quarter cup sugar gradually while beating.

  4. Fold the hot lemon mixture into the beaten egg whites. Pour the mixture into the baked pie shell. Bake for about fifteen minutes, until delicately browned.

Part of