Frozen Lemon Souffle Frozen Lemon Souffle

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: May 2005




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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 148 mg
  • Protein 4 g
  • Calories 368.0
  • Total fat 22 g
  • Cholesterol 151 mg
  • Saturated fat 12 g
  • Total carbohydrate 41 g


  • Iron 6.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 19.0
  • Vitamin C 10.0
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Baking & Desserts

Frozen Lemon Souffle