Reviews (1)        Add Rating & Review     82 Ratings   5 star values:        13    4 star values:        16    3 star values:        34    2 star values:        17    1 star values:        2                Martha Stewart Member     Rating: Unrated       07/16/2011   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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Gallery Frozen Lemon Souffle Credit: Petrina Tinslay Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 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

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.

Gallery Frozen Lemon Souffle Credit: Petrina Tinslay

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Frozen Lemon Souffle      Credit: Petrina Tinslay

Frozen Lemon Souffle

Credit: Petrina Tinslay

Frozen Lemon Souffle

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Recipe Summary

prep: 25 mins total: 55 mins

Servings: 4

prep: 25 mins

total: 55 mins

prep:

25 mins

total:

55 mins

Servings: 4

4

Ingredients

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

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.

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.

Reviews (1)

 Add Rating & Review     82 Ratings   5 star values:        13    4 star values:        16    3 star values:        34    2 star values:        17    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       07/16/2011   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

Reviews (1)

Add Rating & Review     82 Ratings   5 star values:        13    4 star values:        16    3 star values:        34    2 star values:        17    1 star values:        2

Add Rating & Review

82 Ratings 5 star values: 13 4 star values: 16 3 star values: 34 2 star values: 17 1 star values: 2

82 Ratings 5 star values: 13 4 star values: 16 3 star values: 34 2 star values: 17 1 star values: 2

82 Ratings 5 star values: 13 4 star values: 16 3 star values: 34 2 star values: 17 1 star values: 2

  • 5 star values: 13 4 star values: 16 3 star values: 34 2 star values: 17 1 star values: 2

    Martha Stewart Member     Rating: Unrated       07/16/2011   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

    Martha Stewart Member

    Rating: Unrated 07/16/2011

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

Rating: Unrated

All Reviews for Frozen Lemon Souffle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Frozen Lemon Souffle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest