Lemon Soufflé

5 egg yolks
3/4 cup  sugar
1 tsp. grated lemon rind
1/4 cup lemon juice
5 egg whites, beaten stiff

Beat the egg yolks until very light. Add the sugar a little at a time.
Add the lemon rind and juice. Fold into the beaten egg whites. Pour
into buttered and sugared 8" soufflé dish. Place in a pan
of hot water and bake in a preheated 350F oven for 30 to 35
minutes, until firm. Serves 4.

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