A recipe for Lemon Omelet-Souffle. Follow the simple recipe instructions for Lemon Omelet-Souffle shared by other home cooking experts.
Ingredients
11 Tbs. Sugar3 Tbs. Lemon juice
1/2 c. Orange juice
2 Tsp. Cornstarch
6 Large egg whites
2 Large egg yolks
3/4 Tsp. Grated lemon peel
1/2 Tsp. Vanilla
Sweetened light sour cream*
Vanilla nonfat yogurt*
Directions
1. In a 9-wide ovenproof frying pan (attractive enough for serving) or ina cake pan combine 3 Tbs. sugar lemon and orange juices and cornstarch; set aside. 2. In a large bowl beat egg whites on high speed until foamy then
gradually beat in 6 Tbs. sugar until whites hold stiff peaks. 3. In another bowl beat egg yolks until thick with remaining 2 Tbs.
sugar peel and vanilla. Fold yolks into whites. 4. Over high heat stir citrus juice mixture until boiling. Off the heat
spoon egg mixture in large dollops into the hot sauce. 5. Bake in a 350'F. oven until omelet-souffle is golden brown and jiggles
only slightly in the center when gently shaken 15-20 minutes. Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream to add to taste.
