Chilled Lemon Soufflé

This show-stopping soufflé is chilled, so the tricky timing and advanced skills required for a baked soufflé are eliminated.

Yield: 8 to 10 servings
Recipe from Coastal Living

More From Coastal Living


  • 1 tablespoon butter or margarine
  • 2 tablespoons sugar
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 teaspoon sugar
  • 1 tablespoon grated lemon rind
  • 3/4 cup lemon juice
  • 1/3 cup meringue powder
  • 1 1/2 cups sugar
  • 1 cup water
  • 2 cups whipping cream
  • 1 (2-ounce) package slivered almonds, toasted and chopped
  • Candied Lemon Peel (optional)
  • Garnish: Lemon slices


  1. Cut a piece of wax paper long enough to fit around a 2-quart soufflé dish, allowing a 1-inch overlap; fold paper lengthwise into thirds. Lightly butter one side of paper and soufflé dish. Wrap paper around outside of dish, buttered side against dish, allowing it to extend 3 inches above rim; secure with cellophane or masking tape. Sprinkle sides of dish with 2 tablespoons sugar.
  2. Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Add 1 teaspoon sugar; cook over low heat, stirring until gelatin dissolves. Stir in lemon rind and juice. Set aside.
  3. Beat meringue powder, 1 cup sugar, and water in a large bowl at high speed with an electric mixer 5 minutes. Gradually add remaining 1/2 cup sugar, and beat at high speed 5 minutes or until stiff peaks form. Fold in gelatin mixture.
  4. Beat whipping cream until soft peaks form. Fold into gelatin mixture.
  5. Pour into prepared dish, and chill 8 hours. Remove collar, and pat chopped almonds around sides.
  6. NOTE: We used Wilton Meringue powder in this soufflé. Look for it in the cake-decorating section of crafts stores or at Wal-Mart
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