Frozen Lemon Souffle

  • Yield 12 servings

The perfect refreshing dessert to a hot summer afternoon barbecue.


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


For the crust:

  1. 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.
  2. Bake at 425 degrees for 8 to 10 minutes or until light brown. Let stand until cool.

For the filling:

  1. 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.
  2. Beat the egg whites in a mixing bowl until soft peaks form. Add 1/2 cup sugar. Beat for 1 minute longer.
  3. Fold the egg whites and whipped cream into the lemon mixture. Spoon into the prepared pan.
  4. Freeze, covered for 2 hours or longer.
  5. 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)



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