Cold Lemon Soufflé

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 egg yolks
  • 6 ounces castor sugar
  • juice of 2 lemons


Beat egg yolks thoroughly with sugar, lemon juice and grated lemon rind. Transfer mixture to the top of a double saucepan and cook over water, stirring constantly with a whisk, until mixture thickens. Remove from the heat; let it cool slightly and then fold in the stiffly beaten egg whites. Dissolve gelatine in water and add to egg mixture. Pour the mixture into a serving bowl and chill. Whisk