Subject: Lemon Souffle
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 20 2000 - 10:48:49 EDT
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F O O D F U N N Y
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This food funny from reader Marlene Steinberg in Marina del Rey,
California is too good to be true, but it is.
When I was visiting with my best friend in high school, she showed me
the pretty monogrammed salt and pepper shakers that her mother and her
aunt just bought. They were a close out and they got the last two
sets. I looked at her and asked, "Monogrammed?" "Yes" she said. Her
Aunt Sylvia got the last two with the "S" monogram and her mother got
the last two with the "P." Her mother's name is Phyllis, and without
knowing it they split up two sets of S & Ps!
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T O D A Y ' S R E C I P E
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Desserts just don't get much less expensive or more elegant than this.
Lemon Souffle
5 egg yolks
3/4 cup (180 ml) sugar
1 tsp (5 ml) grated lemon rind
1/4 cup (60 ml) lemon juice
5 egg whites, beaten stiff
Beat the egg yolks until very light. Add the sugar a little at a
time. Add the lemon rind and juice. Fold into the beaten egg whites.
Pour into buttered and sugared 8-inch (20 cm) souffle dish. Place in
a pan of hot water and bake in a preheated 350F (180C) oven for 30 to
35 minutes, until firm. Serves 4.
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