Frozen Lemon Souffle

Photo: Petrina Tinslay
Prep Time:
25 mins
Total Time:
55 mins

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.


  • 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

  • cup cold heavy cream

  • 1 ½ cups raspberries (6 ounces)

  • Confectioners' sugar, for dusting


  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.

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.

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