Recipe by Bonnie G #2
Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!
Top Review by I'mPat
I doubled the recipe and it was so easy to bring together, the only complaint I had was from the DH - he would have liked a bigger serve. It had good lemon flavour but still quite sweet (so would look at lowering the amount of sugar but I was the only one that thought so. Thank you Bonnie G #2, made for Rookies tag game.
- 1 egg, separated
- 1⁄3 cup sugar
- 1⁄3 cup milk
- 1 tablespoon butter, melted
- 1 tablespoon all-purpose flour
- 1 dash salt
- 2 tablespoons lemon juice
- 1⁄2 teaspoon lemon peel, grated
Directions See How It's Made
- In a small mixing bowl, beat egg yolk until slightly thickened.
- Gradually add sugar, beating until thick and lemon-colored.
- Beat in the milk, butter, flour and salt.
- Ltir in lemon juice and peel.
- In a small mixing bowl, beat egg white until stiff peaks form.
- With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
- Divide between two ungreased 6 ounce ramekins or custard cups.
- Place in an 8 inch square baking dish; add i inch of hot water to dish.
- Bake at 350 F for 25-30 minutes or until tops are golden brown.
- If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.