Lemon Pudding Souffle

• 1 (3 1/2 oz.) pkg. lemon pudding mix
• 2/3 c. sugar
• 1 Tbsp. unflavored gelatin
• 2 Tbsp. lemon juice
• 1 3/4 c. water
• 3 egg yolks
• 1 tsp. grated lemon rind
• 1 Tbsp. butter
• 3 egg whites
• 1/4 c. sugar
• 2 c. whipped cream

1. Combine
2. pudding
3. mix,t/3
4. cup
5. sugar, gelatin, lemon juice and 1/4
6. cup water in saucepan.
7. Blend in egg yolks; add remaining water.
8. Cook
9. and stir over heat until mixture comes to a full boil.
10. Remove from heat; add lemon rind and butter. Cover surface with
11. wax paper; chill about 1 1/2 hours.
12. Beat egg whitestntil foamy.
13. Gradually add 1/4 cup sugar, beating until stiff.
14. Blend whipped
15. cream
16. into cooled pudding, then fold in
17. egg white mixture.
18. Pour into a 1-quart souffle dish, which has
19. been extended with a 2-inch paper collar.
20. Chill 3 hours or longer.

lemon pudding mix, sugar, unflavored gelatin, lemon juice, water, egg yolks, lemon rind, butter, egg whites, sugar, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435661 (may not work)