Frozen Lemon Soufflé

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   Note: This recipe contains raw eggs, in case you are sensitive to this.

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   1. Crush Vanilla Wafers in food processor. Or you can place wafers in a ziplock bag, place the bag inside a folded tea towel, and pound wafers with a meat mallet.

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   2. Drizzle in the melted butter and process wafers until finely ground.

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   3. Press wafers firmly into a 9-inch spring form pan, dessert mould, souffle dishes or dessert mould of your choice.

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   4. In a large bowl, lightly beat egg yolks. Add lemon zest, juice and 1/4 cup sugar and blend.

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   5. Using a mixer with the whisk attachment, beat egg whites until foamy. Add in cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining 3/4 cup of sugar and beat until stiff peaks form. {Note: This step can be done by hand but takes much longer}.

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   6. In another bowl, whip the cream.

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   7. Fold egg whites and whipped cream into the egg yolk mixture. Spoon into your spring form pan or dessert mould, etc.

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   8. Cover with foil and freeze at least 8 hours.

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    9. Remove sides from the pan and decorate souffle with garnish (fruit etc.), of your choice.

* Per serving · 4 servings · Values may vary.