Instructions: Heat the jam in a small pot over low heat just enough to soften it.

Puree in a food processor, food mill, or by pressing through a fine sieve. Fold into the egg mixture along with the lemon rind. Lightly butter and coat the inside of a 9-inch (23 cm) souffle dish with sugar and pour the mixture in. Place in a large pan with hot water and bake in a preheated 350F (180C) oven for about 1 hour, until firm. Dust with powdered sugar if desired. Serve immediately.

Serves 4 to 6.

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