This is a splendid recipe. It has none of the work or pitfalls of say a chocolate or Grand Marnier Soufflé, same principle, but simpler. In addition, it will give you experience to make your way into the soufflé scene. Just remember, they must be served when they come out of the oven, so plan your schedule.
Grease 7-cup dish with butter. If you do not have one, buy it since it is a great casserole dish also.
5 eggs separated
¼ cup of sugar
5 tablespoons frozen lemon concentrate, thoroughly thawed
pinch salt
Confectioners’ sugar for dusting
Preheat oven to 350
Beat egg yolks and sugar until pale yellow. Stir in lemonade concentrate and set aside.
Beat egg whites with salt until soft peaks form. Fold one third of the whites into the yolk mixture. Gently fold in the rest, being careful not to deflate the mixture. Turn into the prepared soufflé dish.
Bake on center rack for 20 to 25 minutes until top is a rich, golden brown. Sift confectioner sugar on top. Serve IMMEDIATELY. This will serve 4 people.