Lemon Custard Souffle

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Lightly butter a 9 x 2 inch round cake pan.
3. 3
   Have ready another larger pan and hot water.
4. 4
   Cream together butter and sugar.
5. 5
   Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
6. 6
   Add milk and cream.
7. 7
   Beat whites in separate bowl with salt until it holds stiff peaks.
8. 8
   Stir 1/4 of white mixture into lemon mixture to lighten and then fold in remaining whites.
9. 9
   Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
10. 10
    Bake for 50 minutes to 1 hour, or until just set and top is golden.
11. 11
    Serve warm.