Lemon Omelet-Souffle

Directions

1. 1
   In a 9 inch wide ovenproof frying pan (attractive enough for serving) or in a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside.
2. 2
   In a large bowl, beat egg whites on high speed until foamy, then gradually beat in 6 tablespoons sugar until whites hold stiff peaks.
3. 3
   In another bowl, beat egg yolks until thick with remaining 2 tablespoons sugar, peel, and vanilla.
4. 4
   Fold yolks into whites.
5. 5
   Over high heat, stir citrus juice mixture until boiling.
6. 6
   Off the heat, spoon egg mixture in large dollops into the hot sauce.
7. 7
   Bake in a 350F (180C) F oven until omelet-souffle is golden brownand jiggles only slightly in the center when gently shaken, 15 to 20 minutes.
8. 8
   Spoon sauce out with souffle; souffle center may be slightly creamy.
9. 9
   Offer sour cream to add to taste.