Food Recipes Desserts Custards, Puddings & Mousse Layer Lemon Flavor With This Frozen Citrus 'Soufflé' 5.0 (3) 3 Reviews This no-bake dessert features a silky lemon-poppy seed custard layered with orange-infused whipped cream and tangy lemon curd. By Michael Werrell Michael Werrell Michael Werrell has spent the past 14 years honing his craft in the Baking & Pastry world. A graduate from The Culinary Institute of America, he has since spent time in some of America's best kitchens including Eleven Madison Park, Dominique Ansel Bakery, Betony, and Audrey & June. Food & Wine's Editorial Guidelines Published on November 22, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christine Keely Active Time: 35 mins Total Time: 3 hrs 10 mins Yield: 6 servings Jump to recipe Silky lemon custard is layered with orange zest–infused whipped cream and tangy lemon curd in this whimsical no-bake soufflé from pastry chef Michael Werrell of Audrey in Nashville. Whipping gelatin into the cream stabilizes it, giving it the structure it needs to stand up while remaining creamy when frozen. Use a small offset spatula to smooth and shape the stabilized whipped cream above the rim of the ramekin. The base layer is silky and pastry cream-esque, studded with crunchy poppy seeds and infused with lemon flavor. Those citrus notes are echoed by the luscious lemon curd sandwiched in the middle. It all gets topped with a creamy, slightly orange scented whipped cream, which when frozen takes on an ice cream-like texture. With just about 30 minutes of hands-on time, this silky chilled dessert is sure to become a dinner party favorite. Frequently asked questions What can you do with leftover lemon custard? Should you have any leftover soufflés, they can be covered and frozen for up to three days without the fresh citrus garnish. Enjoy them another day or try blitzing them in a blender with a splash of orange juice into a citrusy shake. Notes from the Food & Wine Test Kitchen When the lemon custard is thickened, it won’t be the thickness of a pastry cream. Instead, it will be the thickness of a creme anglaise, which will lightly coat the back of a spoon and hold a trail when a finger is dragged through. Make ahead The soufflés can be frozen, uncovered (without the fresh citrus), for up to 6 hours in advance. Then they can be covered with plastic wrap and stored in the freezer for up to three days. Let stand as directed in step 4 and top with fresh citrus to serve. Cook Mode (Keep screen awake) Ingredients 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 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 Directions Make the lemon–poppy seed custard Sprinkle gelatin over 1 1/2 tablespoons cold water in a small bowl; let stand 5 minutes. Whisk together egg yolks and granulated sugar in a medium-size heatproof bowl until well combined; set aside. Whisk together heavy cream, honey, and poppy seeds in a medium saucepan; heat over medium, whisking constantly, until hot but not simmering, about 4 minutes. Reduce heat to medium-low. Gradually ladle about half of hot cream mixture into egg yolk mixture, whisking constantly. Add egg mixture to saucepan with remaining cream mixture; cook, whisking constantly, until bubbles form and custard is thick enough to coat the back of a spoon, 4 to 6 minutes. Remove from heat; immediately whisk in gelatin mixture until dissolved. Whisk in lemon zest, lemon juice, and salt. Divide custard evenly among 6 (8-ounce) ramekins (about 2/3 cup each). Place ramekins on a small rimmed baking sheet, and chill, uncovered, in freezer until custard is set, 1 hour and 30 minutes to 2 hours. Make the citrus cream Sprinkle gelatin over 2 tablespoons cold water in a small microwavable bowl; let stand 5 minutes. Meanwhile, spread 2 tablespoons lemon curd over chilled custard in each ramekin. Combine cream, powdered sugar, and orange zest in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until just starting to thicken, about 45 seconds. Microwave gelatin mixture until just melted, 10 to 20 seconds. With mixer running on medium speed, slowly pour gelatin mixture into whipped cream. Beat until stiff peaks form, 30 seconds to 1 minute. Divide whipped cream evenly among ramekins, smoothing sides and leveling tops so that whipped cream sits about 1/2 inch above rim of ramekins. Freeze until firm, at least 1 hour. Let stand at room temperature 5 to 10 minutes before serving. Garnish with citrus segments. Rate It Print