LEMON SOUFFLE

5 eggs, separated
3/4 cup sugar
1 tsp. lemon rind
4 tbsp. lemon Juice
1 tbsp. flour
1/8 tsp. salt

Separate yolks and whites in separate bowls. Beat yolks and add sugar gradually. Beat constantly until yolks are creamy. Add lemon rind and lemon Juice.

Whip the 5 egg whites until stiff and add the flour and salt, fold lightly into the yolk mixture.

Bake in 2 quart casserole set in pan of hot water at 325-degrees F for about 50 minutes and serve immediately. Top should be slightly golden.

From: Recipelink.com
Source: Mealtime Magic from Anchor Hocking, Anchor Hocking Corporation, 1976