Lemon Souffle 4 eggs separated 2/3 cup of sugar 1 lemon - grated rind and juice Beat egg yolks until very thick, adding sugar gradually. Add lemon rind and juice. Beat egg whites very stiff; cut and fold into lemon mixtures, pour into a generously buttered souffle dish, and bake 20-25 minutes in a moderate oven. CHAFING DISH desserts are a boon to the quick gourmet cook: enormously impressive to guests and delightfully simple to create. It is an odd fact that hungry people will happily wait for as much as an hour to dine . . . so long as they can see the food being prepared before them!