Lemon Souffle

Yield:
Category:
Desserts
Cuisine:
Canadian

INGREDIENTS:

  • grated lemon rind from one lemon
  • 2/3 cup lemon juice or juice from 4 lemons
  • 2 envelopes Knox unflavoured geletin
  • 1/2 cup water
  • 6 eggs
  • 2/3 cup sugar
  • 1 cup heavy cream

DIRECTIONS:

  1. Add the water to a small pan, and sprinkle the gelatin over it. Let stand until soft and then heat on low until all the gelatin is dissolved.
  2. Beat the eggs and the sugar with the mixer on high in a large bowl until thick and light - about 5 minutes.
  3. Whip the cream and refrigerate it. Combine the lemon juice and rind with the cooled gelatin; Pour into the egg-sugar mixture. Fold in until blended. Refrigerate until it begins to thicken, check frequently and stirring with a spatula. Fold in the whipping cream and pour into a prepared souffle dish ( a six cup straight sided dish). Refrigerate for at least 3 hours.

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