The Ultimate Frozen Lemon and Lime Souffle Recipe

A delightful dessert that is a frozen version of a traditional delight, the Lemon and Lime Souffle is a frozen version of a traditional delight. Although it is simple to prepare and has a flavor that is reminiscent of fresh citrus, it is truly wonderful. There is no reason for you to feel anxious just because you hear the term souffle! The best way to describe this delectable dessert is as a frozen mousse, rather than anything else. In order to make the Frozen Lemon and Lime Souffle, a homemade lemon-lime custard that has a lemon-lime flavor that is brilliantly flavored is combined with whipped cream and egg whites that are fluffy. In addition to being an excellent choice for stunning guests, this delectable dessert is also suitable for everyday use.

What is a Frozen Lemon and Lime Souffle?

A delicacy known as a Frozen Lemon and Lime Souffle is created by beginning with a base of lemon-lime custard that is both tart and creamy. When making a frozen souffle, often referred to as a souffle glacé, egg whites and cream are folded into a custardy base to form a silky, billowy concoction. This mixture is then packed into a souffle mold that has a high foil collar and then frozen. You will have a dessert that is not only refreshing but also exquisitely lovely if you garnish it with whipped cream and vivid citrus zest.

Tools You Need

  • Medium and large bowls
  • Measuring cups and measuring spoons
  • Sieve
  • Medium saucepan
  • Ladle
  • Stand mixer or handheld mixer
  • Thin-edged spoon
  • Souffle mold or a round oven-safe baking dish with high, straight sides
  • Aluminum foil

Key Ingredients and Why

The Ultimate Frozen Lemon and Lime Souffle Recipe

  • Eggs

To make your frozen lemon and lime souffle, you will need to separate the eggs. You can learn how to separate eggs in a way that is flawless every time by reading my article on the subject. Egg yolks The lemon-lime custard receives its structure and creaminess from the yogurt yolks that have been whisked. It is the egg yolks that serve as the binder that binds the elements of the souffle together.

    • Egg whites

The lightness and height of the Frozen Lemon and Lime Souffle are both attributed to the whipped whites.

Granulated sugar

  • When it comes to refreshing lemon and lime flavors, sugar is the ideal complement.
  • The structure of the lemon-lime custard foundation is stabilized during the cooking process by the dissolved sugar, which is combined with egg yolks.
  • In addition, sugar prevents the production of huge ice crystals during the freezing process, which helps to maintain a smooth texture.

Lemon juice and lime juice

  • These zesty citrus juices are responsible for the invigorating flavor of this frozen souffle.
  • There is a transition from an acidic and strong citrus flavor to a pleasantly sweet flavor with floral undertones that occurs when lemon and lime juice are combined with sugar.
  • Lemon zest and lime zest

Both lemon zest and lime zest have the ability to impart a robust citrus taste to the soufflé without watering down the resulting consistency.

Heavy cream

In order to achieve a velvety texture, the Frozen Lemon and Lime Souffle is made with heavy cream. Because heavy cream contains a high percentage of fat, its freezing point is lowered, which results in the souffle having a smooth texture rather than an icy one.

How to Make Frozen Lemon and Lime Souffle

The Ultimate Frozen Lemon and Lime Souffle Recipe

  1. Prep

Encircle the souffle form with a collar made of aluminum foil that is three inches high. During the time that it is being frozen, the collar provides support for the souffle, and after it is removed, the dessert will have the appearance of a regular baked souffle that is much elevated.

  1. Make the Souffle Base

  • Bring the sugar, juice, and zest to a simmer.
  • While whisking the egg yolks, slowly add the sugar-citrus mixture. Cook until just thickened.
  • Push the mixture through a sieve to remove any bits of egg that might have cooked.
  • Chill the mixture over a bowl of ice water to stop the cooking process.
  1. Complete the Souffle

  • Whip the egg whites gradually to stiff peaks and gently fold into the lemon-lime custard mixture.
  • Whip the cream to stiff peaks, and carefully fold it in. Check out my article on How to Make Whipped Cream for detailed tips.
  • Stiff peaks stand straight up when the beaters are lifted.
  • Pour into the prepared souffle mold, and freeze for at least 6 hours but preferably overnight.

Can I Make Frozen Lemon and Lime Souffle in Advance?

The Ultimate Frozen Lemon and Lime Souffle Recipe Yes, you can make this frozen soufflé ahead of time.

  • The souffle must be frozen for at least six hours, and preferably overnight.
  • If you wish to freeze the souffle longer, cover it with plastic wrap to protect it from freezer burn and from absorbing odors from other foods. You can freeze it for up to one week.

How to Store Frozen Lemon and Lime Souffle

Store leftover souffle in a covered container in the freezer for one week.

Chef Tips

  • Line the sieve with cheesecloth for an even finer strain.
  • Add a little bit of the hot sugar mixture to the eggs to temper them before adding the rest.
  • Make the ‘souffle base’ up to three days in advance.
  • It’s very important to use room-temperature eggs when making souffle. They whip better and will incorporate air easily.
  • Use a thin metal spoon instead of a relatively thicker spatula to avoid deflating whipped egg whites.
  • Add a pinch of cream of tartar or a few drops of lemon juice to the egg whites to help your souffle hold its shape for longer. (For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon of lemon juice or white vinegar.)


  • 8 large eggs, separated
  • 1 cup (8 oz/225 g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lime zest
  • 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
  •  cup (5 fl oz/142 ml) heavy cream


  • 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, for 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.

What is a frozen soufflé in baking?

Glacé souffle Soufflé glacé includes egg yolk custard or Italian meringue, fruit purée, and whipped cream, and is frozen until hard.

Is a frozen soufflé a true soufflé?

Very cold frozen sweets have stronger tastes. Cheesecake traces back to ancient Greece. Serve crème brulee hot from the oven with a crunchy caramelized sugar coating. True soufflé is not frozen.

Can you freeze soufflé mix?

Souffle can be refrigerated for 24 hours. Pour souffle into cold oven and bake at 325 for 50 minutes. It can be frozen for 7 days. Bake frozen food at the same temperature for 50–60 minutes.

How long can soufflé batter sit?

Steps 1-4 can be done two days ahead to make the souffle batter. Cover the batter in the mixing bowl or ramekins/dish and refrigerate until ready to bake. Refrigerated for more than an hour? Add a minute to the bake time.

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