Published April 30, 2007.
For a chilled lemon soufflé recipe that would perfect the unusual marriage of cream and foam, sweet and sour, and high lemony notes and rich custard, we lightened a silky custard base with beaten egg whites and whipped cream, then added both lemon juice and zest to give the soufflé an extra citrus punch. Following the last step in our lemon soufflé recipe, we fashioned a homemade foil collar for our soufflé dish before pouring the mixture in to give it more room to rise.
To make this lemon soufflé 'soufflé' over the rim of the dish, use a 2 cup soufflé dish and make a foil collar for it before beginning the recipe. For those less concerned about appearance, this dessert can be served from any 1 quart or 3 cup serving bowl. For best texture, serve the soufflé after 1 1/2 hours of chilling. It may be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good.
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