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Marion's Lemon Chiffon Souffle'

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“This recipe was given to me by a friend who had that special touch for making the best desserts.”
READY IN:
1hr 15mins
YIELD:
1 souffle'
UNITS:
US

Ingredients Nutrition

Directions

  1. Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
  2. Add water and cook over medium heat, stirring, till boiling.
  3. Pour into large bowl.
  4. Add lemon rind and lemon juice.
  5. Set into a 9 x 13 inch pan of water and ice.
  6. Stir occasionally till soft-set (30 to 40 minutes).
  7. Beat cream and fold into lemon mixture.
  8. Beat egg whites and gradually add 1/4 cup of sugar.
  9. Fold into lemon mixture.
  10. Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
  11. Garnish with cream and lemon slice.

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