*  Exported from  MasterCook  *
                               Lemon Souffle
 Recipe By     : Betty Crocker’s Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Dessert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Cup           sugar
    1      Cup           water
      3/4  Cup           lemon juice (3 to 4 lemons)
      1/4  Teaspoon      salt
    2      Envelopes     unflavored gelatin
    4                    eggs -- separated
    2      Teaspoons     grated lemon peel
      3/4  Cup           sugar
    2      Cups          whipping (heavy) cream
 Make a 4-inch band of triple-thickness aluminum foil 2 inches longer 
 than circumference of 6-cup souffle dish. Extend dish by securing 
 band around top edge. (A 2-quart round casserole can be used instead 
 of souffle dish and foil band.)
 Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in 
 Beat egg yolks slightly; stir into gelatin mixture. Heat just to 
 boiling over medium heat, stirring constantly; remove from heat. Stir 
 in lemon peel. Place pan in bowl of ice and water, or refrigerate 20 
 to 30 minutes, stirring occasionally, just until mixture mounds 
 slightly when dropped from a spoon. If mixture becomes too thick, 
 place pan in bowl of hot water; stir constantly until mixture is of 
 proper consistency. Beat egg whites in large bowl until foamy. Beat 
 in 3/4 cup sugar, 1 tablespoon at a time; continue beating until 
 stiff and glossy. Do not underbeat. Fold gelatin mixture into egg 
 whites. Beat whipping cream in chilled medium bowl until stiff. Fold 
 whipped cream into egg white mixture. Carefully turn into souffle 
 dish. Refrigerate about 8 hours or until set.
 Just before serving, remove foil band. Refrigerate any remaining 
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