Frozen Lemon Souffle
Light, zesty, and irresistibly creamy, this Frozen Lemon Soufflé is an elegant no-bake dessert that’s perfect for any occasion. Bursting with the bright, tangy flavor of fresh lemons, this recipe combines a silky lemon custard with whipped cream and airy meringue, creating a show-stopping frozen treat that simply melts in your mouth. A touch of gelatin ensures the soufflé holds its light, cloud-like texture, while a parchment paper collar lends that iconic, towering soufflé presentation. Best of all, this dessert is made ahead of time and served straight from the freezer, making it as convenient as it is impressive. Whether you're hosting a dinner party or craving a fresh citrusy finish, this Frozen Lemon Soufflé will be an unforgettable addition to your table.
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Recipe Information
Ingredients
- 3 whole lemons
- 150 grams granulated sugar
- 4 whole egg yolks
- 4 whole egg whites
- 250 milliliters heavy cream
- 30 grams powdered sugar
- 1 sheet gelatin
- 2 tablespoons water
Instructions
Line the sides of 6 individual ramekins (or a single 1.5-liter soufflé dish) with parchment paper, creating a collar that extends about 3 centimeters above the rim. Secure with tape or a rubber band. Set aside.
Zest and juice the lemons, reserving the zest and 80 milliliters (approximately 5 tablespoons) of juice.
Soak the gelatin sheet in cold water for 5 minutes to soften.
In a heatproof bowl, whisk together the egg yolks, granulated sugar, and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes thick and pale, about 5 minutes. Remove from heat.
Squeeze the excess water from the soaked gelatin and stir it into the warm lemon mixture until fully dissolved. Allow the lemon mixture to cool slightly.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled lemon mixture until well combined.
In a clean bowl, beat the egg whites to soft peaks. Gradually add the powdered sugar and continue beating until stiff peaks form.
Gently fold the whipped egg whites into the lemon mixture in three additions, being careful not to deflate the mixture.
Spoon the soufflé mixture into the prepared ramekins or soufflé dish, filling to the top of the parchment collar. Smooth the surface with a spatula.
Place in the freezer for at least 4 hours or until fully set.
To serve, remove the parchment collar and garnish with additional lemon zest, if desired. Serve immediately.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 185.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
