Food & Cooking Recipes Dessert & Treats Recipes Frozen Lemon Souffle 3.3 (82) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 25 mins Total Time: 55 mins Servings: 4 With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party. Ingredients 1 cup granulated sugar 1 tablespoon finely grated lemon zest plus ¾ cup lemon juice (from 3 lemons) 8 large eggs, whites and yolks separated ¼ teaspoon salt ⅔ cup cold heavy cream 1 ½ cups raspberries (6 ounces) Confectioners' sugar, for dusting Directions 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. 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. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight). 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. Cook's Notes 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. Print