Lemon Pudding Souffle

Directions

1. 1
   Combine
2. 2
   pudding
3. 3
   mix, 2/3
4. 4
   cup
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   sugar, gelatin, lemon juice and 1/4
6. 6
   cup water in saucepan.
7. 7
   Blend in egg yolks; add remaining water.
8. 8
   Cook
9. 9
   and stir over heat until mixture comes to a full boil.
10. 10
    Remove from heat; add lemon rind and butter. Cover surface with
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    wax paper; chill about 1 1/2 hours.
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    Beat egg whites until foamy.
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    Gradually add 1/4 cup sugar, beating until stiff.
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    Blend whipped
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    cream
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    into cooled pudding, then fold in
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    egg white mixture.
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    Pour into a 1-quart souffle dish, which has
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    been extended with a 2-inch paper collar.
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    Chill 3 hours or longer.