This Frozen Lemon and Lime Soufflé is a refreshing masterpiece that balances zesty citrus with creamy indulgence. The tangy lemon and lime blend harmoniously with a velvety texture, creating a dessert that’s both light and luxurious.
With just 30 minutes of prep and a quick 8-minute cook time, it’s surprisingly simple to whip up. Let it freeze for 6 hours, and you’ll be rewarded with a cool, airy treat perfect for any occasion.
Each bite offers a burst of bright, citrusy flavor, complemented by the soufflé’s smooth, melt-in-your-mouth consistency. It’s an elegant dessert that feels effortless yet impressive, ideal for warm days or as a sweet finale to a meal. The balance of tart and sweet, paired with its chilled, cloud-like texture, makes it a standout dish that’s sure to delight your taste buds.
Ingredients for Frozen Lemon and Lime Soufflé
- 8 large eggs, separated (room temperature works best)
- 1 cup (8 oz/225 g) granulated sugar
- 2 teaspoons lemon zest (freshly grated)
- 2 teaspoons lime zest (freshly grated)
- ½ cup (4 fl oz/120 ml) lemon juice, freshly squeezed
- ¼ cup (2 fl oz/60 ml) lime juice, freshly squeezed
- ¼ teaspoon salt
- ⅔ cup (5 fl oz/142 ml) heavy cream (chilled)
- For the Garnish:
- Whipped cream
- 2 teaspoons lemon and lime zest (combined)
Step-by-Step Instructions
- Prepare the Soufflé Mold: Cut a piece of aluminum foil large enough to wrap around a 6-cup (48 fl oz/1500 ml) soufflé mold. Fold the foil in half lengthwise, wrap it around the mold so it extends 3 inches (7 ½ cm) above the rim, and secure with tape. Set aside.
- Set Up for Cooking: Place egg yolks in a medium bowl near the stove. Place a separate bowl with a fine mesh sieve on top nearby.
- Make the Lemon-Lime Curd: In a medium saucepan over medium-low heat, combine sugar, lemon zest, lime zest, lemon juice, and lime juice. Heat until simmering. Whisk egg yolks while slowly adding the hot lemon-lime mixture, one ladleful at a time, until fully incorporated.
- Cook the Curd: Return the mixture to the saucepan and cook on low heat, stirring constantly for 3 to 5 minutes, until it thickens enough to coat the back of a spoon. Do not let it boil.
- Strain and Cool: Immediately pass the curd through the sieve into a bowl. Place this bowl in a larger bowl filled with ice water to cool, stirring occasionally.
- Whip the Egg Whites: In a stand mixer with a whisk attachment (or using a handheld mixer), whip egg whites on medium speed for 2 minutes until foamy. Increase to high speed and whip to stiff peaks, 3 to 4 minutes.
- Fold in Egg Whites: Gently fold the whipped egg whites into the chilled curd using a thin-edged metal spoon.
- Whip the Cream: In the same bowl, whip the heavy cream on high speed until it reaches medium-stiff peaks, 2 to 3 minutes. Fold this gently into the mixture.
- Freeze: Pour the soufflé mixture into the prepared mold and freeze for at least 6 hours, or preferably overnight.
- Serve: Carefully unmold the soufflé, garnish with whipped cream and a sprinkle of lemon and lime zest. Store leftovers covered in the freezer for up to a week.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Frozen Lemon and Lime Soufflé with a drizzle of *raspberry coulis* or a sprinkle of toasted coconut flakes. For a tangy twist, try a dollop of *passionfruit curd* or a light dusting of powdered sugar. These additions not only enhance the flavor but also add a pop of color to your dessert.
Serve It Right: Presentation Tips
When unmolding, run a warm cloth around the outside of the mold for a clean release. Serve each slice with a side of *softly whipped cream* and a sprinkle of *lemon and lime zest* for a refreshing finish. For a festive touch, garnish with fresh mint leaves or edible flowers.
Freeze and Store: Keeping It Fresh
This soufflé can be stored in the freezer for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent freezer burn. When ready to serve, let it sit at room temperature for *5-10 minutes* to soften slightly for easier slicing.
Quick Tips: Time-Saving Hacks
To save time, prepare the lemon-lime curd a day ahead and store it in the fridge. Use a *stand mixer* for whipping the egg whites and cream simultaneously in separate bowls. This will streamline the process and ensure everything is ready to fold together quickly.
Equipment Essentials: Tools You’ll Need
Ensure you have a *6-cup soufflé mold* and a *fine mesh sieve* for smooth curd. A *stand mixer* or *handheld electric mixer* is essential for whipping egg whites and cream to the right consistency. Don’t forget *aluminum foil* and *tape* to create the mold extension for that perfect soufflé rise.
Frozen Lemon and Lime Soufflé Recipe
Ingredients
- 8 large eggs, separated
- 1 cup granulated sugar (8 oz/225 g)
- 2 teaspoons lemon zest
- 2 teaspoons lime zest
- ½ cup lemon juice, freshly squeezed (4 fl oz/120 ml)
- ¼ cup lime juice, freshly squeezed (2 fl oz/60 ml)
- ¼ teaspoon salt
- ⅔ cup heavy cream (5 fl oz/142 ml)
For the Garnish
- Whipped cream
- 2 teaspoons lemon and lime zest
Instructions
- Cut a piece of aluminum foil large enough to wrap around the outside of a 6-cup (48 fl oz/1500 ml) capacity souffle mold.
- Fold the foil in half lengthwise, then wrap it around the souffle mold so that the foil extends 3 inches (7 ½ cm) above the rim of the mold, and secure it with tape. (Be patient with yourself – it can be easier said than done!) Set aside.
- Place the egg yolks in a medium bowl next to the stove and place a separate clean bowl with a fine mesh sieve on top also near the stove.
- In a medium saucepan over medium-low heat, combine the sugar, zest, and juice and heat until simmering.
- Whisk the egg yolks while adding the hot lemon-lime mixture, one ladleful at a time, until it is incorporated.
- Return the mixture to the saucepan and cook on low heat, stirring constantly for 3 to 5 minutes, until the mixture thickens enough to coat the back of a spoon. Do not let this boil or it can curdle.
- Immediately pass the curd through the sieve, then place the bowl in a larger bowl filled with ice water to cool the mix and stop it cooking. Allow to cool here, stirring occasionally.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer and a medium bowl).
- Whip the whites on medium speed for 2 minutes until foamy and thickened, then increase the speed to high and whip to stiff peaks, 3 to 4 minutes. Fold the whipped whites into the chilled curd using a thin-edged metal spoon.
- In the same bowl used to whip the whites, add the heavy cream and whip on high speed until it reaches medium-stiff peaks, 2 to 3 minutes. Fold this gently into the mixture.
- Pour the souffle into the prepared mold and freeze for at least 6 hours, but preferably overnight.
- Carefully unmold and serve with some softly whipped cream and a little zest. Cover and store leftovers back in the freezer for up to a week.
