Lemon soufflé: A no-bake fridge dessert for dinner parties

Dessert is truly one of the world’s joys when you have friends over and can share in sweet flavours and great conversation. So many of us are scared to make a soufflé in the oven as we always think it will deflate. However, this no-bake lemon soufflé is more like a custard dessert with whipped cream than a baked version. It’s like a lemon meringue and a crème brûlée had a tangy baby and it will remind you of dessert as a child.

Lemon soufflé suggestions

You will be making a smooth custard over a double boiler so that it doesn’t burn and the gelatin is also dissolved in the same way. All of this will make sure that your dessert is smooth and perfect with every bite. You can make them the day before and then just before serving, pipe some whipped cream on top and make it look just like a soufflé. The added nuts add crunch and who doesn’t love pistachios?

If you’re in the mood for some restaurant-quality desserts, our no-bake lemon soufflé recipe is sweet, tangy and perfect for dinner parties.

Lemon soufflé recipe

5 from 1 vote

Recipe by Gary Dunn Course: DessertCuisine: Global, FremchDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Ingredients

• 3 3 lemons, grated rind and juice

• 3 large 3 eggs, separated

• 150 g 150 castor sugar

• 3 tbsp 3 cold water

• 4 tsp 4 powdered gelatin

• 250 ml 250 double cream

• For decoration:

• pistachio nuts, chopped (optional)

• whipped cream

Method

• Cut a piece of grease-proof paper long enough to go round the outside of a 1 J-pint souffle dish and about 4cm deeper than dish. Tie this round outside to form a collar. Or use ramekins.
• Put finely grated lemon rind, juice, egg yolks and sugar in a basin over a pan of hot water. Whisk until just beginning to thicken.
• Dissolve gelatine with water in a small bowl over a pan at simmering water (see Notes below).
• When it has dissolved, stir into lemon mixture. Leave mixture in a cold place until just beginning to set.
• Whisk cream until it forms soft peaks. Fold into mixture.
• Whisk egg whites stiffly and fold into mixture.
• Turn souffle into the prepared dish and leave in a cold place to set.
• Just before serving remove paper carefully. Pipe a little cream round the edge and, if liked, decorate the side with pistachio nuts and maybe some candied lemon or orange rind.

Notes

• Using gelatin, always soak powdered gelatin in a bit of cold water for a few minutes and allow to sell before dissolving over a pan of simmering water in a mall bowl.

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Do you want to make more restaurant quality dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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