Katiecooks
New member
Ingredients:
1 1/2 C milk
1/2 C sugar
1/4 C butter
1/3 C all-purpose flour
1/2 C lemon juice
1 tsp. grated lemon zest
6 stiffly beaten egg whites
Directions:
Preheat oven to 425 degrees.
Place milk and sugar in small pan, bring to boil. Remove from heat. Melt butter in double boiler. Add flour and stir to a smooth consistency. Gradually pour milk mixture into flour paste. Stir constantly and cook until thickened. Add lemon juice and lemon zest. Put mixture into a mixing bowl. Allow to cool slightly. Whisk in approximately 1/3 of the egg whites. Add remaining whites and mix thoroughly. Pour into buttered 7-inch souffle dish. Place dish one shelf above center of oven. Bake 30 minutes. Serve immediately.
1 1/2 C milk
1/2 C sugar
1/4 C butter
1/3 C all-purpose flour
1/2 C lemon juice
1 tsp. grated lemon zest
6 stiffly beaten egg whites
Directions:
Preheat oven to 425 degrees.
Place milk and sugar in small pan, bring to boil. Remove from heat. Melt butter in double boiler. Add flour and stir to a smooth consistency. Gradually pour milk mixture into flour paste. Stir constantly and cook until thickened. Add lemon juice and lemon zest. Put mixture into a mixing bowl. Allow to cool slightly. Whisk in approximately 1/3 of the egg whites. Add remaining whites and mix thoroughly. Pour into buttered 7-inch souffle dish. Place dish one shelf above center of oven. Bake 30 minutes. Serve immediately.
