• 4 tablespoons unsalted butter
  • 3 cup sugar
  • 3 large eggs, separated
  • 1/3 cup lemon juice
  • 1/3 cup flour
  • 1 tabspoon grated lemon rind (1 to 1 1/2 large lemons)
  • 1 1/2 cups milk
  • Pinch cream of tartar
  • 1/4 teaspoon salt
  • Powdered sugar
  • Directions

    In large mixing bowl cream together the butter, sugar and egg yolks, 1 at a time, beating well after each. Then add lemon juice, flour, rind and salt. Add the milk in a stream, beating and combining mixture well. In another bowl, beat whites until stiff peaks form, adding cream of tartar as you beat. Stir ¼ of the egg whites into the lemon mixture. Fold in remaining whites gently and thoroughly. Transfer into a 1½-quart soufflê dish, which is lightly greased. Set dish in a deep pan, add boiling water ½ way up sides of dish. Bake in preheated 350 degree oven for approximately 50 minutes, or until puffed and golden brown on top. Sift on powdered sugar. Serve warm or chilled. The sponge will separate, forming a custard-like sauce on the bottom.

    Serves 6

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