2 lemons
2 tsp. sugar
6 tbsp. pastry cream (below)
6 egg whites
1 tbsp. confectioners' sugar

PASTRY CREAM:

1 c. sugar
3 tbsp. flour
3 egg yolks
1 c. milk, flavored with 1/2 tsp. vanilla

Chop lemon rinds and leave in bowl with the juice of 1 lemon and 1 teaspoon of sugar for at least 3 hours. Mix this sweetened lemon juice with hot Pastry Cream and let cool. Beat egg whites until they stand up in peaks; add 1 teaspoon of sugar and fold egg whites into lemon Pastry Cream. Butter souffle dish, dust with sugar and pour in the souffle mixture. Bake in 400 degree oven for 30 to 40 minutes. Sprinkle with confectioners' sugar and serve.

PASTRY CREAM: Beat egg yolks and sugar with wire whisk until they turn pale yellow, then stir in flour. Boil milk and add to flour and egg mixture. Boil this mixture, stirring constantly with the wire whisk. Add a half teaspoon of vanilla. The cream should be very thick.