Lemon Souffle - Mum

Cream the butter and sugar, then add the flour and salt.

Add the lemon juice and grated rind and beat until the mixture is smooth.

Beat and add the egg yolks and then gradually add the milk.

Beat the egg whies until they are stiff and fold in.

Turn the mixture into a lightly buttered baking dish and set in hot water.

Bake in a moderate oven (350 degrees) for about 45 min. or until top is puffy and delicately browned.

Cool before using, but it is beeter to cool at room temperature, not in the fridge. This makes a nice light pudding that is spongy on the surface and has its own sauce underneath.