Lunchroom Lemon Souffle
This Lunchroom Lemon Souffle was the recipe from my high school years, over 50 years ago! This was the best and for sure my favorite of all the meals I ate in high school.
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Lemon Cake Souffle
Ingredients
- 6 eggs separated
- 6 lemons juice and rind
- 6 cups milk
- 3 cups sugar
- 3 tablespoons butter
- 8 9 heaping tablespoons flour
- Pinch of salt
Instructions
- Separate eggs and beat egg whites until stiff. Set aside.
- Cream sugar, butter, pinch of salt, flour, and egg yolks together in a large bowl.
- Grate the rind of the lemons and squeeze out the juice.
- Add milk, lemon juice, and grated rind to the creamed mixture.
- Gently fold in the stiff egg whites until fully combined.
- Pour the mixture into a baking dish and set the dish into a larger pan filled with water (water bath).
- Bake at 375°F for 45 minutes.
Notes
- The water bath keeps the cake moist and helps prevent cracking.
- Cake will have a soft, pudding-like texture—not firm like traditional cake.
- Let it cool slightly before serving for the best flavor and texture.
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