Lemon Souffle

3 Eggs, separated
2 Tbsp butter
5 Tbsp Sugar
2 Tbsp Flour
1/8 Tsp Salt
3/4 Cup Milk (I use 1%)
1/4 Cup Lemon Juice
2 Tsp lemon zest
10 Raspberries

Preheat your oven to 325. Butter a 11/2 quart souffle dish and sprinkle with sugar. Heat 2 tblsp sugar, lemon juice, and lemon zest until sugar is dissolved. Remove from heat. Melt butter in a skillet and add flour and sal. Cook over low heat for five minutes. Stir in milk and cook to a boil. The mixture will thicken. Beat eggs yolks well in a bowl. termer yolks into the sauce. (To temper yolks: add small amounts of the hot milk mixture to the eggs to slowly heat them up, constantly whisking. This will prevent the eggs from scrambling.) Continue adding the milk mixture to the eggs until they are incorporated. Beat the eggs whites until stiff peaks form. Add sugar-lemon mixture to egg whites, incorporating well. Now, combine the egg white mixture and the egg yolk mixture, folding the two together. Once incorporated, fold into your souffle dish. Bake 40-45 minutes, until souffle has risen and the top is golden brown. Serve with fresh raspberries.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSIET33.