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Linda Evans Presents: Leslie and Tony Curtis's Lemon Souffle with Raspberry Sauce

Tony and Leslie Curtis were regulars at our house in Malibu and we shared many great dinners with them at their beautiful home in Bel Air. Being a lemon lover, I asked them for this recipe. I’ve made it many times with great success!

Recipe from Recipes for Life by Linda Evans, published by Vanguard Press, 2011.

For the lemon soufflé:

  • 5 egg yolks
  • 1½ c sugar
  • Zest and juice of 4 large lemons
  • 2 (.25-ounce) pkg unflavored gelatin
  • ½ cup room-temperature water
  • 2 c heavy whipping cream
  • 6 egg whites
  • 1⁄8 tsp salt
  • 1⁄8 tsp cream of tartar

For the raspberry sauce:

  • 2 c raspberries, divided
  • 2 tbsp sugar
  • 1 tsp freshly squeezed lemon juice

Prepare a double boiler. In the top of the double boiler over gently simmering water, add egg yolks, sugar, lemon zest, and lemon juice, beating together and stirring constantly, until the mixture has thickened enough to coat a spoon. (This will take a little time.) Remove from heat. Transfer the lemon mixture to a large bowl.

In a small bowl, soak the gelatin in water. Stir to mix. Then, add the gelatin to the warm lemon mixture and stir to blend well. Set aside to cool.

When the lemon mixture is at room temperature, whip the cream with electric mixer until soft peak form. Fold whipped cream into the lemon mixture.

In a large bowl, add, egg whites, salt ,and cream of tartar, and whip with electric mixer until stiff peaks form. Gently fold half of the whites into the lemon mixture, to lighten the base, and then gently fold in the other half. Pour mixture into an 8-cup soufflé dish.

Refrigerate at least 4 hours.

Make the raspberry sauce. Add 1½ cups raspberries to a food processor, and purée. Strain raspberry purée through a fine-mesh sieve to remove seeds. Transfer to a medium bowl, and mix in the sugar and lemon juice.

Mash the remaining ½ cup berries with a fork and stir into the puréed berry mixture. Refrigerate for at least an hour to chill through, and serve cold.

Serve lemon soufflé with raspberry sauce.

Linda Evans is a television actress, best known for her roles in The Big Valley and Dynasty.

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