Frozen Lemon Souffle
|Eggs||8 Small, separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Lemon||1 , rind grated|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sweetened whipped cream||1⁄4 Cup (4 tbs)|
In a 2 quart bowl set over hot water in a saucepan, beat egg yolks and 3/4 cup of the sugar until light and lemon colored.
Add lemon juice and continue beating until the egg mixture is very thick and falls in a ribbon when beqter is raised.
Remove from heat.
With clean beaters, beat egg whites with a pinch of salt until soft peaks form.
Beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy.
Thoroughly fold 1/4 of the beaten egg whites into the lemon mixture.
Gently fold in the remaining egg whites and lemon rind.
Collar a 2 quart souffle dish .
Beat cream until stiff; fold into the lemon mixture.
Break ladyfingers into chunks and place in the bottom of the souffle dish.
Moisten with sherry and cover with the lemon mixture.
Freeze 4 to 5 hours.
Once frozen, the souffle may be covered with plastic wrap and kept up to 2 days.
If frozen more than 6 hours, let stand 30 to 45 minutes in the refrigerator before serving.
At serving time, remove collar and garnish top with sweetened whipped cream.