Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

It was a warm afternoon as we stumbled into Kenwood Vineyards and at once we were greeted by a nice man handing out samples of this delicious cold lemon soufflé. You just had to smile! It was so refreshing, tart and sweet. The perfect pick-me-up!! *2 hours chilling time

Ingredients Nutrition


  1. Soften gelatin in cold water.
  2. Add lemon juice and heat only until gel dissolves.
  3. Remove from heat and add zest.
  4. Whip egg yolks and ¼ Cup sugar until pale and thick.
  5. Whip in gelatin mixture.
  6. Whip egg whites until foamy.
  7. Gradually add the remaining ¼ Cup of sugar and continue whipping until glossy and thick.
  8. Add some of the yolk mixture to the whites, then add all of the whites to the yolks.
  9. Whip cream until stiff and fold into lemon egg mixture.
  10. Refrigerate until set.
  11. Serve with a raspberry puree.

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