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Chilled Lemon Souffle

Chilled Lemon Souffle
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Yield: Serves 12.

A fantastic dessert that you'll want to learn to do well -- and serve at formal dinner parties.

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  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • grated rind of4 lemons
  • 1/2 cup fresh lemon juice
  • 1 cup sugar, divided
  • 1 cup egg whites (about 8)
  • 1 cup heavy cream
  • 1 lemon, sliced paper thin


Dissolve the gelatin in 2 tablespoons water. Add the lemon rind and juice and 1/2 cup sugar. Place in a saucepan and stir over low heat until the gelatin is thoroughly dissolved; then chill to syrup consistency.

Beat the egg whites until foamy and add -1/2 cup sugar gradually until smooth and stiff. Beat in the gelatin mixture.

Whip the cream and fold in.

Pour into 10-inch spring-form pan. Press the lemon slices gently onto surface to decorate. Chill for 8 hours and serve in wedges.

Updated Thursday, July 26th, 2007

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