Beat the whites of two eggs to a stiff froth, add the beaten yolk of one egg, a teaspoonful of powdered sugar, a half teaspoonful of lemon juice, and heap at once in an individual baking dish or a tiny platter, dust thickly with powdered sugar, and bake in a quick oven three minutes.

Caution

The oven must be ready before you begin to make the souffle. If the souffle is stringy you have baked it too long. It must be smoking hot, but soft and light.