Maureen YoungFrozen Lemon Soufflé

My sister-in-law Maureen is an excellent cook. Here is a tasty dessert she says is very easy to make.


1 box vanilla wafers
1/4 cup butter melted
4 large eggs,separated
1/2 cup fresh lemon juice
1 1/2 tbsp. lemon zest
3/4 cup plus 1/4 cup sugar
1/8 tsp. cream of tartar
1/8 tsp salt
1 1/2 cups whipping cream
lemon zest or candied violets for garnish.

  1. Crush wafers in food processor.
  2. Drizzle in melted butter and process briefly to combine.
  3. Press firmly into bottom of a 9 inch or 10 inch spring form pan.
  4. In a large bowl lightly beat egg yolks.
  5. Add lemon juice, lemon zest and 1/4 cup sugar, blend well.
  6. In a separate, very clean bowl, beat egg whites until foamy. 
  7. Beat in cream of tartar and salt.  Continue beating until soft peaks form. 
  8. Gradually add remaining 3/4 cups of sugar and beat until stiff peaks form. 
  9. In a separate bowl, whip the cream. 
  10. Fold egg whites and whipped cream into yolk mixture. 
  11. Spoon into spring form pan.  Cover with foil.  Freeze at least 8 hours.
  12. Let soften in fridge 30 min. before serving.  Remove sides from pan and garnish.