Frozen Lemon Souffle

I am a mushroom. That's right; I am a pale Washingtonian mushroom that does not fair well with heat. Anything above 75 degrees and I start to get uncomfortable. Once it reaches 90 and above, I am a shriveled little pile of...well...dehydrated mushroom. So considering that our weather is already reaching 80 degrees and it's only the month of May, I'm pretty sure I am doomed to be a big pile of "nope" come August.

But I have a secret weapon.

On those hot summer days when I am marinating in the inescapable heat, sweat tickling down my limbs as I feel my energy evaporating from my body, I turn to my secret weapon. It's my sweet, refreshing chill of hope that gives me just enough of a boost to survive the heat a little bit longer. I am talking about none other than the delicious savior of summer: frozen lemon souffle.

 Now, if you've never made a souffle before and are feeling completely intimidated at the very mention of one, don't worry. This isn't a traditional souffle. Although it may sound fancy, this dessert is quite easy to make. Top it off with some fresh berries and you'll have yourself a hit dessert at your next BBQ!

So if you feel like you are melting in the rising temperature, melt into this dessert and see if it doesn't give you reason to survive the heat.

Frozen Lemon Souffle

Ingredients:
1 cup granulated sugar
1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from about 3 lemons)
8 large eggs, whites and yolks separated
1/4 teaspoon salt
2/3 cup cold heavy cream
berries for topping (optional)

Wrap the outside of a 3 1/2 cup souffle mold or four 6oz ramekins with parchment, extending 2 to 3 inches above the rim (it should fit snugly). Secure with tape, set aside.

In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high heat. Cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of the pan, about 5 minutes (do NOT boil). Immediately remove from the heat while continuing to whisk. Pour into a heatproof bowl.

Place plastic wrap directly against the surface of the curd and refrigerate until cool, about 30 minutes (or overnight).

In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form. Gently fold whipped cream into lemon curd mixture. Pour into the prepared mold and freeze until firm, 6 hours (or over night). To serve, remove parchment and top with berries.