Frozen Lemon Souffle
- Yield 12 servings
The perfect refreshing dessert to a hot summer afternoon barbecue.
Ingredients
- Crust:
- 1 cup flour
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons confectioners' sugar
- Lemon Filling:
- 5 egg yolks
- 1/2 cup sugar
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 5 egg whites
- 1/2 cup sugar
- 2 cups whipping cream, whipped
Instructions
For the crust:
- Combine the flour, butter and confectioners’ sugar in a food processor. Process until crumbly. Press the crumb mixture into a greased 9-inch springform pan.
- Bake at 425 degrees for 8 to 10 minutes or until light brown. Let stand until cool.
For the filling:
- Combine the egg yolks, 1/2 cup sugar, lemon juice and lemon zest in a double boiler. Cook over simmering water until thickened, stirring constantly. Remove from heat. Let stand until cool.
- Beat the egg whites in a mixing bowl until soft peaks form. Add 1/2 cup sugar. Beat for 1 minute longer.
- Fold the egg whites and whipped cream into the lemon mixture. Spoon into the prepared pan.
- Freeze, covered for 2 hours or longer.
- Garnish with lemon zest and fresh raspberries.
Recipe reprinted with permission from the Junior League of Austin, Austin Entertains (The Junior League of Austin, 2001)
