A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lemon Souffle
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- #19985
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 egg yolks
1/2 cup milk
1/4 cup flour
4 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup sugar
2 tablespoons butter, melted
3 egg whites
whipped cream
directions
Beat egg yolks with electric mixer or by hand until light and fluffy. Add milk, flour, lemon juice, lemon rind, and sugar. Beat until very smooth.
Fold in the melted butter. Beat egg whites until they hold peaks. Fold whites into the egg yolk mixture until well blended.
Pour into a 1 1/2-quart souffle dish or casserole. Bake at 350 degrees F for 45 minutes. Serve with whipped cream.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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