Food & Cooking Recipes Dessert & Treats Recipes Frozen Lemon Souffle 3.3 (82) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print