Frozen Lemon Souffle

By The Canadian Living Test Kitchen

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Frozen Lemon SouffleMom will love this fresh, feminine dessert from our May issue story, \"A Feast for Mother's Day.\" You can make it ahead, store it in the freezer and at the last minute pull it out and serve garnished with fresh citrus rind or candied lilacs.2 user reviews.

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This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	368368 cal
pro	4 g4g pro
total fat	22 g22g total fat
sat. fat	12 g12g sat. fat
carb	41 g41g carb
fibre	1 g1g fibre
chol	151 mg151mg chol
sodium	148 mg148mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	1919 vit A
vit C	1010 vit C
folate	1111 folate

Mom will love this fresh, feminine dessert from our May issue story, "A Feast for Mother's Day." You can make it ahead, store it in the freezer and at the last minute pull it out and serve garnished with fresh citrus rind or candied lilacs.

Ingredients

4 egg yolks 4 4egg yolkegg yolks
1 cup granulated sugar 1 1cup cupgranulated sugar
4 tsp grated lemon rind 4 4tsp tspgrated lemon rind
1/2 cup lemon juice 1/2 1/2cup cuplemon juice
1/2 cup pasteurized egg whites 1/2 1/2cup cuppasteurized egg whites
1 pinch salt 1 1pinch pinchsalt
1 pinch cream of tartar 1 1pinch pinchcream of tartar
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
Crust:
1 box vanilla wafers 1 1box boxvanilla wafervanilla wafers
3 tbsp butter , melted3 3tbsp tbspbutter, melted

Preparation

Line bottom and side of 9-inch (2.5 L) springform pan with plastic wrap; set pan aside.

Crust: In food processor, whirl vanilla wafers into fine crumbs; drizzle in butter, pulsing to moisten. Press over bottom of prepared pan. Set aside.

In heatproof bowl, whisk together egg yolks, 1/4 cup (50 mL) of the sugar and lemon rind and juice. Place over simmering water; cook, stirring frequently, until translucent and thick enough to coat back of spoon, about 6 minutes. Strain into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

In clean bowl, beat together egg whites, salt and cream of tartar until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Set aside.

In separate bowl, whip cream; fold into lemon mixture. Fold in one-third of the whites; fold in remaining whites. Scrape over crust, smoothing top. Cover with foil; freeze for 8 hours. (Make-ahead: Freeze for up to 2 weeks.)

Let soften in refrigerator for 30 minutes before serving in wedges.

Source : Canadian Living Magazine: May 2005