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Chilled Lemon Souffle

Yield 2 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

  4. 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).

  5. 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.

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