Chapel Hill Cold Lemon Soufflé

Submitted by Dan-Amer 1

"This recipe is taken from "Chapel Hill Favorites" published there in 1982. This makes 6-8 servings."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 3 eggs, separated
• 1 cup sugar
• 2 lemons, juice & grated rind
• 1 1⁄2 cups whipping cream
• 1 tablespoon gelatin
• 1⁄4 cup water, cold
• lemon slice (to garnish)

directions

1. Beat the egg yolks with the sugar until they are thick and light yellow. Beat in the lemon juice and grated rind.
2. Beat the egg whites until stiff. Whip the cream. Soften the gelatin in the cold water.
3. Simmer the softened gelatin until it dissolves, let it cool somewhat, then fold it into the lemon and sugar mixture. Fold in the egg whites, then the whipped cream.
4. Pour the mixture into a 2 quart soufflé dish and chill for 3-4 hours, or longer in the refrigerator. When serving garnish with lemon slices.