4 egg whites
1/4 cup all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon grated lemon peel
1 tablespoon grated lemon zest
To make the lemon sauce
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 egg yolks
3/4 cup cold water
1 tablespoon unsalted butter or margarine, softened
1/3 cup freshly squeezed lemon juice
2 tablespoons grated lemon peel
1/4 teaspoon grated lemon zest
4 egg whites
1/4 cup all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon grated lemon peel
1 tablespoon grated lemon zest
To make the lemon sauce
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 egg yolks
3/4 cup cold water
1 tablespoon unsalted butter or margarine, softened
1/3 cup freshly squeezed lemon juice
2 tablespoons grated lemon peel
1/4 teaspoon grated lemon zest
Beat the egg whites until stiff
Add the flour slowly, beating continuously
Add the vanilla extract and 1/2 teaspoon of grated lemon peel, and mix well
Grease a 1 1/2-quart soufflé dish with butter or margarine and sprinkle with remaining grated lemon peel
Place the mixture in the prepared dish
Cover and cook over simmering water for 50 minutes
While it cooks, prepare the lemon sauce
Melt the butter and whisk together the flour and sugar in a small saucepan
At the same time, whisk together the egg yolks and cold water
Add the yolk mixture to the butter mixture and cook over low heat, stirring constantly, for 10 minutes
Remove from heat and stir in the lemon juice, grated lemon peel, and vanilla extract
This sauce can be served hot or cold
When the soufflé is cooked, remove it from the oven and let it rest for a few minutes
Dust with powdered sugar and serve warm, accompanied by the lemon sauce
