| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
pn |
Salt |
| 1 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 2 |
ts |
Grated lemon rind |
| 1/4 |
c |
Lemon juice -fresh |
| 3 |
|
Egg whites |
INSTRUCTIONS
Over hot water, in double boiler, melt butter and stir in flour and salt.
Allow the mixture to cook 3 minutes. Gradually add the milk, stirring
constantly until the mixture is thickened and smooth. Stir in the sugar.
Remove the double boiler from heat. Set aside. In bowl beat the yolks until
they are light. Beat in the grated lemon find and juice. Stir a little of
the hot mixture into the yolks. Then stir the yolks into the hot mixture.
In bowl, beat the egg whites until they are stiff, they should not be dry.
Fold the lemon mixture into the egg whites. Pour the mixture into a
buttered and sugared 1 1/2 quart souffle dish. Bake the dessert at 350° for
35 mins, or until it has a golden crust and is well puffed.
Recipe by: An Aunt
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 1 Ma, r 1997.
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