Layer Lemon Flavor With This Frozen Citrus ‘Soufflé’

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It is time to set on a journey of frozen citrus indulgence with a delectable layered lemon soufflé crafted by the skilled hands of pastry chef Michael Werrell from Audrey in Nashville. This no-bake dessert promises a symphony of flavors, blending silky lemon custard, zesty orange-infused whipped cream, and tangy lemon curd. The best part about creating this delicious dessert is that you can make it 30 minutes from the scratch and once made, you can store it for about 3 days in the fridge without it going bad.


Ingredients for the lemon custard:

  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 tablespoons cold water
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1/4 cup honey
  • 3 tablespoons poppy seeds
  • 3 tablespoons grated lemon zest plus 1/4 cup fresh lemon juice (from 5 lemons)
  • 1/2 teaspoon kosher salt
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Ingredients for the citrus cream:

  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 3/4 cup lemon curd (homemade or store-bought)
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 1/2 teaspoons grated orange zest
  • Mixed citrus segments, for garnish

How to Make the Layered Lemon Soufflé


  1. To make the lemon-poppy seed custard, start by sprinkling gelatin over 1 1/2 tablespoons cold water and let it stand for about 5 minutes.
  2. Take a bowl and whisk together egg yolks and granulated sugar until well combined.
  3. Next, heat a mixture of heavy cream, honey, and poppy seeds until hot but not simmering.
  4. Gradually combine the hot cream with the egg yolk mixture, whisking constantly.
  5. Cook until the custard thickens, then whisk in the gelatin mixture, lemon zest, lemon juice, and salt together.
  6. Divide the custard into ramekins and chill in the freezer until set.
  7. While your custard sets, start preparing the citrus cream by sprinkling gelatin over 2 tablespoons of cold water, allowing it to stand for 5 minutes.
  8. Spread lemon curd over the chilled custard in each ramekin.
  9. Combine cream, powdered sugar, and orange zest in a stand mixer, beating until just starting to thicken.
  10. Melt the gelatin mixture and slowly pour it into the whipped cream while beating until stiff peaks form.
  11. Divide the whipped cream evenly among the ramekins, ensuring a generous topping.
  12. Freeze until firm, allowing a brief thawing period before garnishing with citrus segments.
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That’s it! Now you can savor this dessert at home alone while binge-watching your favorite TV show or impress your guests with this delicious recipe by Michael Werrell. Whichever option you choose, it’s sure to be a tasty one.