Chilled Lemon Souffle


1 envelope unflavored gelatin
2 tablespoons water
grated rind of4 lemons
1/2 cup fresh lemon juice
1 cup sugar, divided
1 cup egg whites (about 8)
1 cup heavy cream
1 lemon, sliced paper thin


Dissolve the gelatin in 2 tablespoons water. Add the lemon rind and juice and ½ cup sugar. Place in a saucepan and stir over low heat until the gelatin is thoroughly dissolved; then chill to syrup consistency.

Beat the egg whites until foamy and add -½ cup sugar gradually until smooth and stiff. Beat in the gelatin mixture.

Whip the cream and fold in.

Pour into 10-inch spring-form pan. Press the lemon slices gently onto surface to decorate. Chill for 8 hours and serve in wedges.


Serves 12.

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