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Frozen Lemon Souffle



  • 5 egg whites
  • 1 cup granulated sugar
  • 1 1/2 cup almonds, lightly toasted, finely chopped
  • 2 cups granulated sugar
  • 1 cup water
  • 10 egg yolks
  • 3 lemons, zested and juiced
  • 2 cups heavy cream

Special Equipment

  • 8 souffle molds 4 inches in diameter and 2 inches deep
  • 2 sheets of baking paper



Preheat oven to 200º F

  1. Cut 8 pieces of baking paper 3 inches wide and 1 inch longer than the circumference of the souffle mold. Tape this paper around the outside of each mold, so there is 2 inches of paper above the top of the mold. Put these aside until the meringue and souffle mix is ready.
  2. On another piece of baking paper draw 16 circles, a little smaller than the circumference of the souffle mold, then turn this paper upside down onto a sheet pan. Put aside until the meringue is ready.
  3. Whip the egg whites together with one cup of sugar in a mixture on high speed for about 5 minutes, or until they are stiff and glossy.
  4. Gently fold the almonds into the egg whites. Spread this meringue onto each circle a quarter-inch thick. Bake for 1 1/2 hours, and then cool in a dry place while the souffle batter is being made.


  1. Cook the sugar and water over high heat for about 10 minutes, or until it becomes light golden brown in color.
  2. Whip heavy cream until stiff, and set aside.
  3. Whip egg yolks about 10 minutes until thick and creamy.
  4. Slowly add the warm cooked sugar mixture to the egg yolks and continue whipping for an additional 10 minutes, until cool.
  5. Gently fold egg yolks into the whipped cream with lemon zest and juice.

To assemble

  1. Place one meringue round in the bottom of each souffle mold.
  2. Fill each one with the souffle batter to 1/2 inch below the top of the mold.
  3. Place another meringue round on top, then add more batter to fill 1/4 inch from the top of the paper.
  4. Place molds in the freezer for 5 hours to set.

To serve, remove from the mold and plate with fresh raspberries.

Hudson Valley Restaurant Week is back this April 8-21!