Lemon Custard Souffle

This puffs up just like a souffle and is airy and tart and sweet and ... Lovely!!

Preheat oven to 350f.

Lightly butter a 9 x 2 inch round cake pan.

Have ready another larger pan and hot water.

Cream together butter and sugar.

Beat in egg yolks , one at a time , and beat in lemon juice , flour and zest.

Add milk and cream.

Beat whites in separate bowl with salt until it holds stiff peaks.

Stir of white mixture into lemon mixture to lighten and then fold in remaining whites.

Pour batter into prepared cake pan , set in large pan , and add enough hot water to come halfway up sides.

Bake for 50 minutes to 1 hour , or until just set and top is golden.

Serve warm.

butter, sugar, eggs, lemon juice, all-purpose flour, lemons, zest of, milk, heavy cream, salt