Recipes > Desserts > Souffles > Lemon Soufflé

Lemon Soufflé


  • yolks 4 eggs
  • grated rind and juice 1 lemon
  • 1 cup sugar
  • whites 4 eggs


Beat yolks until thick and lemon colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.


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The Boston Cooking-School Cook Book (1896).

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