Lemon Soufflé Pie

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 egg yolks, well beaten
    • 6 ounces sugar
    • 4 tablespoons


    Combine egg yolks, a third of the sugar, and lemon juice. Flavour to taste with nutmeg and cook over water, stirring constantly, until mixture thickens. Remove from heat. Mix in grated lemon rind and vanilla extract. Cool.

    Add salt to egg whites and beat until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into warm lemon mixture.

    Spoon mixture into ba