Chilled Lemon Souffle

Oxmoor House
2 servings.


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1 teaspoon unflavored gelatin
1 tablespoon cold water
2 eggs, separated
1/4 cup plus 3 tablespoons sugar, divided
1/2 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup skim milk
Dash of cream of tartar
2 tablespoons water


Sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Combine egg yolks, 3 tablespoons sugar, lemon rind, and lemon juice in a small saucepan. Stir in milk. Cook over medium-low heat, stirring constantly, 20 minutes or until thickened. Add gelatin mixture; stir until gelatin dissolves.

Transfer mixture to a small bowl. Cover and chill 1 hour or until mixture mounds slightly when dropped from a spoon.

Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.

Combine remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan. Bring mixture to a boil; cook, without stirring, until candy thermometer registers 238° (about 7 minutes).

Gradually pour sugar mixture in a thin stream over egg white mixture while beating constantly at high speed. Continue to beat until mixture is cool and set. Fold egg white mixture into lemon mixture. Spoon into a 2 1/2-cup souffle dish. Cover and chill at least 4 hours.

Created date

August 2009

Nutritional Information

Calories 269
Caloriesfromfat 18 %
Fat 5.3 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.9 g
Carbohydrate 48 g
Fiber 0.0 g
Cholesterol 222 mg
Iron 0.0 mg
Sodium 84 mg
Calcium 0.0 mg