• 1/2 stick unsalted butter, softened
• 3/4 cup sugar
• 3 eggs, separated
• 1/3 cup lemon juice
• 1/3 cup flour
• 1 Tbsp. grated lemon rind
• 1/4 tsp. salt
• 1 1/2 cups milk
• pinch cream of tarter
• sifted confectioners' sugar (optional)

Using an electric mixer, cream butter together with sugar in a large bowl. Beat in the egg yolks, one at a time, the lemon juice, and the flour, the lemon rind, and the salt. Combine mixture well.

Add milk in a stream, beating, and combine well. Beat the egg whites with a pinch of cream of tarter until they hold stiff peaks. Stir one forth of the whites into the lemon mixture. Fold in remainder of whites gently, and transfer the mixture to a buttered 1 1/2-quart glass souffle dish. Set the dish in a deep pan, adding enough boiling water to pan to reach halfway up the sides of the souffle dish. Bake dessert in a preheated 350 degree F. oven for 50 minutes, or until it is puffed and the top golden.

Sift confectioners' sugar over top and serve dessert warm or chilled. (The sponge will separate, forming a custard sauce on the bottom.)

Spoon the top onto dessert plates, and spoon sauce over each serving.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.