- 1 cup apricot jam
- 5 egg whites stiffly beaten with 1/4 teaspoon cream of tartar
- 1 teaspoon grated lemon rind
- Butter and sugar to prepare soufflÃ© dish
- powdered sugar for garnish
APRICOT SOUFFLÃ‰ This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Malta Estate In Bedford, Texas In 1991.