Preparation:
In a small, heavy saucepan combine granulated sugar and cornstarch; slowly stir in milk. Set over moderate heat and cook, stirring, until mixture comes to a boil - about 2 minutes; cook, stirring, 30 seconds longer. Remove from heat. Mix 2 tablespoons of the hot milk mixture into egg yolk, then stir egg mixture back into pan. Add lemon juice, lemon rind and vanilla extract and mix thoroughly. Transfre to a medium size, heat proof bow and cool to room temperature - about 1 hour - stirring occasionally to prevent a skin from forming on the surface. Heat oven to 350 degrees. In a large bowl beat egg whites at moderately high speed until the hold soft peaks. With a rubber spatula fold the whites into cooled lemon mixture. Spoon into a 1 quart souffle or baking dish. Bake, uncovered, for 30 to 35 minutes or until souffle is puffy and lightly browned. Sift the confectioner's sugar on top, if desired. Serve immediatel |
