Lemon Omelet-Souffle
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Lemon Omelet-Souffle
  Lemon    Eggs  
Last updated 6/12/2012 12:57:25 AM. Recipe ID 19962. Report a problem with this recipe.
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      Title: Lemon omelet-souffle
 Categories: Eggs
      Yield: 6 Servings
 
     11 tb Sugar
      3 tb Lemon juice
    1/2 c  Orange juice
      2 ts Cornstarch
      6    Large egg whites
      2    Large egg yolks
    3/4 ts Grated lemon peel
    1/2 ts Vanilla
           Sweetened light sour cream*
           Vanilla nonfat yogurt*
 
  1. In a 9"-wide ovenproof frying pan (attractive enough for serving)
  or in a cake pan, combine 3 tablespoons 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 tablespoons sugar until whites hold stiff peaks.
  
  3. In another bowl, beat egg yolks until thick with remaining 2
  tablespoons 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.
 




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Recipe ID 19962 (Apr 03, 2005)

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