Lemon Soufflé

LEMON SOUFFLE From Southern Living Holiday Dinners 1982 2 dozen ladyfingers 1 envelope unflavored gelatin 1/4 cup cold water 8 eggs, separated 1 cup sugar pinch salt 3 tablespoons lemon zest 1/2 cup lemon juice 1 cup sugar Whipped cream Lemon slices Fresh strawberries Line the bottom and sides of a 9-inch springform pan with ladyfingers. Set aside. Soften gelatin in water, let stand 5 minutes. Combine egg yolks, 1 cup sugar, and salt in top of a double boiler; beat well. Bring water in bottom to a boil. Reduce heat to low, cook, stirring constantly until sugar dissolves. Add lemon zest and juice, cook, stirring constantly until mixture thickens and coats a metal spoon. Add gelatin, stir until combined. Cool. Beat egg whites (at room temperature) until foamy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into custard mixture, pour into springform pan. Chill until firm (4-5 hours). Unmold on a serving platter; garnish with piped whipped cream, lemon slices and strawberries. Serves 16

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