A dish from Helen Corbitt
A light frozen dessert of lemon custard folded into whipped cream, served in chilled dishes.
Serves 6
Frozen lemon soufflé was one of the Zodiac Room's most requested desserts, elegant and cold and bracing after a rich meal. It is really a frozen mousse, held in the freezer and served with a little candied peel or a crisp biscuit.
Produce
Dairy & Eggs
Pantry / Durable
Spices & Seasoning
Beat the egg yolks with the sugar and lemon zest and juice until pale and thick, then cook gently over a pan of simmering water until the mixture thickens. Cool completely.
Whip the cream to soft peaks and fold it into the cooled lemon custard.
Spoon the mixture into a soufflé dish, level the top, and wrap it well.
Freeze for at least four hours. Serve in chilled dishes, with a little extra lemon zest if you like.
Adapted from Helen Corbitt's Cookbook.
Lunch at the Zodiac Room · Dallas, Texas