Lemon Souffle

5 ingredients
6 steps

Ingredients

  • 2 large eggs, separated
  • 14 cup lemon juice
  • 2 tablespoons lemon zest
  • 6 teaspoons artificial sweetener (6 packets Splenda or Sweet N Low)
  • 12 ounces fat-free evaporated milk

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Beat egg whites until stiff.
  3. 3
    In a separate bowl, mix all other ingredients together and gently fold in egg whites.
  4. 4
    Pour into a 2-quart casserole or souffle dish and place dish in a baking pan.
  5. 5
    Pour hot water into baking pan until it reaches halfway up sides of souffle dish.
  6. 6
    Bake for 35 minutes.

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