Recipe - Hot Lemon Souffle

3 Eggs; separated
Three fourths cup Sugar; divided
3 tablespoon Flour
1 cup Milk
4 tablespoon Butter; melted
3 Lemons; juice of
3 Lemon rinds; grated
Whipped cream

Beat yolks with One half cup of sugar until very light. Add flour, milk and
butter. Mix well. Beat egg whites until stiff. Beat in One fourth cup of sugar.
Add lemon juice and rind to egg whites. Fold into custard. Turn into
wellbuttered 1 quart casserole. Set in pan of hot water and bake for 30
minutes at 375ø. Remove from water and return to oven to brown, about 5
minutes. Serve warm with whipped cream. Yield: 6 servings.

JULIE ALLEN (MRS. WALLY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.