Serves: 4
Total Calories: 199
Combine egg yolks, sugar, butter, lemon peel, and lemon juice cook until thickened stirring constantly. Remove from heat and beat 2 minutes. Beat egg whites to soft peaks. Add sugar and beat until stiff. Fold yolks into whites pour into 4 small soufflé dishes. Place in shallow pan of hot water, 1/2-inch deep and bake at 350°F for 30 to 35 minutes. Sprinkle with powdered sugar.
This Lemon Soufflé recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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