Frozen Lemon Souffle

It's hot everywhere now. So I know you're all looking for a frozen dessert that's pretty easy and quite delectable. I have it for you. Best of all, it requires no cooking, not even the microwave. Now that is the perfect summer dessert!

I made a strawberry chiffon pie last Thursday night, and my grocery order arrived Friday, with its usual 15 dozen eggs. That led me to wonder if I could make some kind of frozen Lemon Chiffon dessert. After hunting around for a while, I found the basis for this in a cookbook I got at last spring's book sale, changed it up a bit, and served it to rave reviews. I wouldn't be surprised if there's clamoring for me to make it again in a day or 2.

FROZEN LEMON SOUFFLE

9 egg yolks
1 cup sugar
zest of 1 lemon, finely chopped
1/2 cup lemon juice
4 egg whites
1/4 cup sugar
1/4 tsp cream of tartar
1/4 tsp lemon extract
1/2 cup whipping cream
1/4 tsp lemon extract

Beat the egg whites with the cream of tartar until foamy. Add 1/4 tsp lemon extract and 1/4 cup sugar and beat until it forms stiff peaks. Set aside.

Beat the cream with the remaining lemon extract until stiff. Set aside

Beat the Egg yolks until they stat to thicken. Add the cup of sugar, 1/4 cup at a time, and beat until thick and fluffy, and the sugar is dissolved, about 5 minutes. Beat in the lemon juice and zest. Beat the whipped cream into this mixture. Finally, gently whisk in the egg whites in 3 or 4 additions. Pour into a greased souffle dish, and freeze until solid. (The original recipe called for 4 hours, but I found it took about 6 hours to harden.)

If you like lemon, you will love this dessert. I'll be serving hubby the last of it tonight, and I promise you he'll be whining as if someone kicked him and his dog if I don't make more tomorrow!

Happy Monday, everyone!