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By: Grace B.
| Description: | ||
| Time: | 40 min (15 min to prepare, 25 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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3 tablespoon butter or margarine 3 tablespoon all-purpose flour 1 cup Milk 0.5 each Sunkist® lemons -grated peel 1 each Sunkist® lemon -juice 4 each egg yolks 6 each egg whites 0.5 teaspoon Cream of tartar 0.5 cups sugar, Warm Lemon Sauce (see recipe) - optional |
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| Directions: | ||
| In a saucepan, melt the butter. Remove from the heat and stir in the flour. Cook for a few minutes, stirring constantly. Gradually blend in the milk. Cook over medium heat, stirring, until thickened. Add lemon peel and lemon juice. Remove from heat. In a bowl, with an electric mixer, beat the egg yolks until thick and light in color. Gradually stir a small amount of hot lemon mixture into beaten egg yolks; stir back into remaining lemon mixture in the pan, blending well. With clean beaters, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar, beating until soft peaks form. Gently stir about one fourth of the egg whites into the lemon-yolk mixture. Fold in the remaining egg whites. Pour into a buttered and sugared 1-1/2-quart soufflé dish. Bake at 350o F for 30 to 35 minutes, or until set. Serve with Warm Lemon Sauce. |
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| Notes: | ||
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