What could be nicer to end a meal than a light, hot lemon souffle? Make the basic sauce well ahead of time if you like, then all you need do at the last minute is whisk up the egg whites and pop the souffle into the oven. lj oz. butter
1 oz. icing sugar
1 oz. flour
10 fl. oz. hot milk grated rind and juice of
5 egg yolks
2 tablespoons sugar
6 egg whites
Preheat the oven to moderate
350°F (Gas MARK 4,
1 tablespoon of the butter, grease a
21/2-pint souffle dish. Sprinkle the sides and bottom of the dish with the icing sugar.
In a large saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the hot milk, stirring constantly.
Return the pan to the heat and cook the mixture, stirring constantly for 2 minutes or until it is thick and smooth. Mix in the grated lemon rind and juice. Remove the pan from the heat and let the sauce cool slightly.
In a small mixing bowl, beat the egg yolks with the sugar and mix them into the hot sauce, a little at a time.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the sauce.
Spoon the mixture into the prepared souffle dish. Place the dish in the oven and bake the souffle for
30 minutes, or until it is lightly browned on top and it has risen
½ inch above the top of the dish.
Remove the souffle from the oven and serve at once.