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Frozen Lemon Souffle

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    A frozen souffle may sound fancy, but the techniques involved are quite simple. We topped this one with raspberries, but any ripe berries would be delicious.
    Everyday Food, June 2011
    • Prep Time 25 minutes
    • Total Time 55 minutes plus freezing
    • Yield Serves 4
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    Ingredients

    • 1 cup granulated sugar
    • 1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)
    • 8 large eggs, whites and yolks separated
    • 1/4 teaspoon salt
    • 2/3 cup cold heavy cream
    • 1 1/2 cups raspberries (6 ounces)
    • Confectioners' sugar, for dusting

    Directions

    1. Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
    2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
    3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
    4. In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

    Recipe Reviews

    • PDAV
      16 Jul, 2011

      This has a nice lemon flavor....I would add more zest next time but it was quite good. It was easy to make and the directions are clear BUT it makes way more than 4 servings! I put it in the 6 oz ramekins as instructed but it would be enough for at least 6 of the ramekins. Will probably make it again. PDAV

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