Lemon Souffle
- 2 large eggs, separated
- 14 cup lemon juice
- 2 tablespoons lemon zest
- 6 teaspoons artificial sweetener (6 packets Splenda or Sweet N Low)
- 12 ounces fat-free evaporated milk
- Preheat oven to 350.
- Beat egg whites until stiff.
- In a separate bowl, mix all other ingredients together and gently fold in egg whites.
- Pour into a 2-quart casserole or souffle dish and place dish in a baking pan.
- Pour hot water into baking pan until it reaches halfway up sides of souffle dish.
- Bake for 35 minutes.
eggs, lemon juice, lemon zest, packets, milk
Taken from www.food.com/recipe/lemon-souffle-329574 (may not work)