LEMON CUSTARD SOUFFLE
Make and share this Lemon Custard Souffle recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Lightly butter a 9 x 2 inch round cake pan.
- Have ready another larger pan and hot water.
- Cream together butter and sugar.
- Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
- Add milk and cream.
- Beat whites in separate bowl with salt until it holds stiff peaks.
- Stir ΒΌ of white mixture into lemon mixture to lighten and then fold in remaining whites.
- Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
- Bake for 50 minutes to 1 hour, or until just set and top is golden.
- Serve warm.
Nutrition Facts : Calories 973.7, Fat 57.2, SaturatedFat 33.4, Cholesterol 476.9, Sodium 642.3, Carbohydrate 102.4, Fiber 0.7, Sugar 76.6, Protein 17.2
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