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Lemon Soufflé With Strawberries
Submitted by Savannah on August 19, 2012 in Desserts, Fruit Desserts
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 4 whole Eggs, Separated
- 1 cup White Sugar, Divided, Plus 1 Tablespoon For Coating Casserole Dish
- ⅛ teaspoons Salt
- ¼ cups Lemon Juice
- 1 pint Cleaned, Sliced And Lightly Sugared Strawberries
Preparation Instructions
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.
