Frozen Lemon Souffle
Author: Kitchens
  • 1 1/2 Cups sugar
  • 1 envelope unflavored gelatin
  • 2/3 Cup lemon juice or lime juice
  • 1/2 pint (1 Cup) whipping cream
  • 3 Tablespoons cornstarch
  • 1 Cup water
  • 3 large egg whites
  • Optional:
  • Lemon Curd
  • mint leaves for garnish
  • candied lemon rind for garnish
  1. In large saucepan, combine sugar, cornstarch, and gelatine; add water
  2. and lemon or lime juice.
  3. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool.
  4. Chill until partially set, about 1 hour, stirring occasionally.
  5. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice
  6. mixture.
  7. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
  8. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
  9. Pour mixture into dish.
  10. Freeze 6 hours or overnight. Remove "collar".
  11. Garnish with whipped cream and candied lemon rind if desired.
  12. Return leftovers to freezer.
Souffle can be chilled in refrigerator 6 hours instead of being frozen.
Recipe by Recipes at