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1
For Filling.
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2
Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
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3
Pour into nonaluminum container; cool to room temperature.
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4
Cover and refrigerate until very cold and firm.
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5
(Can be prepared 2 weeks ahead and chilled.).
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6
For Souffle.
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7
Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
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8
Place yolks in large mixer bowl and whisk to blend well.
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9
Bring large saucepan of water to gentle simmer.
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10
In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
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11
Increase heat and bring to a boil;whisk into yolks in bowl.
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12
Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
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13
Set souffle base aside until cool, stirring mixture occasionally.
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14
Beat 2 1/2 cups whipping cream to soft peaks.
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15
Fold into cooled souffle base.
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16
Fill each prepared dish 3/4 full.
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17
Whip remaining 1/4 cup cream to stiff peaks.
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18
Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
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19
Spoon thin layer into each dish,spreading evenly.
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20
Spoon remaining souffle base into dishes,smoothing tops if necessary.
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21
Cover and freeze until firm, about 4 hours.
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22
Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
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23
Pipe single star or rosette in center of each souffle; remove paper collars.
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24
If souffles are solidly frozen, let soften slightly in refrigerator before serving.
