Lemon Soufflé With Strawberries

Butter the inside of 1-quart casserole dish and sprinkle with 1 tablespoon sugar. Create foil ring and butter. Wrap around casserole and secure with freezer tape or string.

Beat egg yolks until lemon-colored. Add 1/2 cup sugar and salt. When the sugar is completely dissolved, add lemon juice. Set aside.

Beat egg whites until foamy and then slowly add remaining 1/2 cup sugar. Beat until egg whites are stiff. Fold into lemon sauce. When well combined, pour into prepared casserole. Set inside 9″x13″ pan. Add water to pan to create 1 inch of water around casserole.

Bake at 350ºF for 1 hour or until set.

Serve warm topped with sugared strawberries.