Lemonade Souffle

• Butter for greasing the dish
• 5 eggs, separated
• 1/4 cup granulated sugar
• 5 tablespoons frozen lemonade concentrate, thawed
• Pinch salt
• Confectioners' sugar for dusting

1. Preheat the oven to 350 degrees.
2. Butter an 8-cup souffle dish.
3. Beat the egg yolks and sugar until pale yellow.
4. Stir in the lemonade concentrate.
5. Set aside.
6. Beat the egg whites with the salt until soft peaks form.
7. Fold 1/3 of the whites into the yolk mixture.
8. Gently fold in the rest, being careful not to deflate the mixture.
9. Turn into the prepared dish.
10. Bake on the center rack for 20 to 25 minutes, until the top is a rich, golden brown.
11. Dust with confectioners' sugar.
12. Serve immediately.

butter, eggs, granulated sugar, salt, confectioners

Taken from cooking.nytimes.com/recipes/1821 (may not work)