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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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souffle like lemon puff from Soul Food Cookbook published 1969 by Bob Jeffries Ingredients:
8 eggs, separated |
1 1/4 cups sugar |
1 tablespoon grated lemon rind |
1 teaspoon lemon extract |
1/8 teaspoon salt |
Directions:
1. preheat oven to 400 degrees F.
2. grease a 9 inch ovenproof casserole generously with butter
3. place egg yolks in top of double boiler and beat with wire whisk until frothy, beat in sugar, lemon rind and extract.
4. place egg yolk mixture over simmering water and cook, stirring almost constantly until thick and smooth. remove from heat.
5. beat egg whites with salt until they stand in stiff peaks. then fold them gently but thuroughly into the yolk mixture. pour into greased casserole.
6. place into oven, immediately reduce heat to 300 degrees F. and bake for 40 minutes or until firm and well puffed
7. serve at once.
8. as an added treat you can spoon on some soft vanilla ice cream, unnecessary but it is a nice combination of hot and cold, sweet and tart.
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