10 to 12
I am thrilled with this recipe. It is lilting, refreshing and intensely lemony yet mellow and creamy at the same time. I created it for people who are concerned with the safety of eating raw eggs but discovered that cooking the eggs is actually a great improvement because it results in an extraordinarily voluptuous texture.
If you wish to make the soufflé less rich, it can be prepared with only half a cup of cream, or you can even omit the cream completely and it will stil