Fine Desserts, Ice Cream & Frozen Desserts

Frozen Lemon and Lime Soufflé Recipe

4.80 from 10 votes
This heavenly Lemon and Lime Souffle is a creamy frozen twist on a classic indulgence with refreshing citrus flavor, easy but impressive.
The silky smooth soufflé is perfectly set in a white ramekin, topped with a dollop of fluffy whipped cream and sprinkled with refreshing lemon and lime zest to boost the flavor. A silver serving spoon is in the bottom let corner and a stack of light-blue glass dessert plates are in the top right corner.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Frozen Lemon and Lime Soufflé is a refreshing sweet-tart confection perfect for summer days. It’s a gorgeous creamy citrus dessert that satisfies cravings without being too heavy. Bonus—preparing the Frozen Lemon and Lime Soufflé won’t heat up your kitchen.

Don’t let the word soufflé intimidate you! Think of this confection as more of a frozen mousse. Made by blending homemade brightly flavored lemon-lime custard with whipped cream and fluffy egg whites, the Frozen Lemon and Lime Soufflé will wow guests and is lovely for every day as well.

Table of Contents

What is a Frozen Lemon and Lime Soufflé?

A Frozen Lemon and Lime Soufflé is a dessert made from a base of tangy and creamy lemon-lime custard.

In a frozen soufflé, also known as souffle glacé, egg whites and cream are folded into a custardy base to create a silky, billowy mixture piled into a soufflé mold fitted with a high foil collar and then frozen. Garnish with whipped cream and colorful citrus zest, and you have a cooling, beautifully elegant dessert.

The silky smooth soufflé is perfectly set in a white ramekin, topped with a dollop of fluffy whipped cream and sprinkled with refreshing lemon and lime zest to boost the flavor. A silver serving spoon and a stack of light-blue glass dessert plates are on the left.

Tools You Need

Key Ingredients and Why

  • Eggs

Separate eggs to make your Frozen Lemon and Lime Soufflé. Check out my article about How to Separate Eggs to do it perfectly every time!

    • Egg yolks
      • The whisked yolks give structure and creaminess to the lemon-lime custard.
      • Egg yolks act as a binder to hold the soufflé ingredients together.
    • Egg whites

Whipped whites give the Frozen Lemon and Lime Soufflé lightness and height.

  • Granulated sugar

    • Sugar is the perfect balance for tart lemon and lime flavors.
    • When cooked with egg yolks, the dissolved sugar stabilizes the structure of the lemon-lime custard base.
    • Moreover, sugar also inhibits the formation of large ice crystals during freezing to retain a smooth texture.
  • Lemon juice and lime juice

    • Zippy citrus juices give this frozen soufflé its refreshing flavor.
    • When lemon and lime juice are mixed with sugar, the citrus taste goes from acidic and sharp to mildly sweet with floral notes.
  • Lemon zest and lime zest

Lemon and lime zest can enrich the soufflé with an intense citrus flavor without diluting the consistency.

  • Heavy cream

    • Heavy cream gives the Frozen Lemon and Lime Soufflé a velvety texture.
    • The high-fat content in heavy cream lowers the freezing point, giving the soufflé a smooth rather than icy texture.

How to Make Frozen Lemon and Lime Souffle

  1. Prep

Wrap a 3-inch high aluminum foil collar around the soufflé mold. The collar supports the soufflé while it freezes, and when it’s removed, the dessert will have the dramatically high look of a traditional baked soufflé.

  1. Make the Soufflé Base

  • Bring the sugar, juice, and zest to a simmer.
  • While whisking the egg yolks, slowly add the sugar-citrus mixture. Cook until just thickened.
  • Push the mixture through a sieve to remove any bits of egg that might have cooked.
  • Chill the mixture over a bowl of ice water to stop the cooking process.
  1. Complete the Soufflé

  • Whip the egg whites gradually to stiff peaks and gently fold into the lemon-lime custard mixture.
  • Whip the cream to stiff peaks and carefully fold it in. For detailed tips, see my article on How to Make Whipped Cream.
  • Stiff peaks stand straight up when the beaters are lifted.
  • Pour into the prepared soufflé mold and freeze for at least 6 hours but preferably overnight.

The airy, light and velvety soufflé mixture is poured into the prepared dish with aluminum foil, ready for being transferred to the freezer to set.

Can I Make Frozen Lemon and Lime Soufflé in Advance?

Yes, you can make this frozen soufflé ahead of time.

  • The soufflé must be frozen for at least six hours, and preferably overnight.
  • If you wish to freeze the soufflé longer, cover it with plastic wrap to protect it from freezer burn and from absorbing odors from other foods. You can freeze it for up to one week.

How to Store Frozen Lemon and Lime Soufflé

Store leftover soufflé in a covered container in the freezer for one week.


What’s the difference between a frozen soufflé and a traditional soufflé? 

  • Frozen soufflés, including this Lemon and Lime Soufflé, are not baked but made from a custard base combined with whipped egg whites and whipped cream and then frozen.
  • On the contrary, traditional soufflés are baked. Whipped egg whites are folded into a sweet or savory base, and the mixture puffs up in the oven, giving it a slightly crusty top and a soft and airy interior.
  • Some people are intimidated by making a traditional souffle, but I demystify the process in Chocolate Soufflé Simplified.  For a savory option, check out my Potato and Rosemary Soufflé recipe.

Can I Make This Recipe as Individual Soufflés?

Yes. You can make the full-size soufflé into individual servings using eight six-ounce ramekins.

Gemma’s Pro Chef Tips

  • Line the sieve with cheesecloth for an even finer strain.
  • Add a little bit of the hot sugar mixture to the eggs to temper them before adding the rest.
  • Make the ‘soufflé base’ up to three days in advance.
  • It’s very important to use room-temperature eggs when making soufflé. They whip better and will incorporate air easily.
  • Use a thin metal spoon instead of a relatively thicker spatula to avoid deflating whipped egg whites.
  • Add a pinch of cream of tartar or a few drops of lemon juice to the egg whites to help your soufflé hold its shape for longer. (For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.)

More Lemon and Lime Dessert Recipes


Frozen Lemon and Lime Souffle Recipe

4.80 from 10 votes
This heavenly Lemon and Lime Souffle is a creamy frozen twist on a classic indulgence with refreshing citrus flavor, and it's easy but impressive.
Author: Gemma Stafford
Servings: 6 servings
Prep Time 30 minutes
Cook Time 8 minutes
Freeze Time 6 hours
Total Time 7 hours
This heavenly Lemon and Lime Souffle is a creamy frozen twist on a classic indulgence with refreshing citrus flavor, and it's easy but impressive.
Author: Gemma Stafford
Servings: 6 servings


  • 8 large eggs, separated
  • 1 cup (8 oz/225 g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lime zest
  • ½ cup (4 fl oz/120 ml) lemon juice, freshly squeezed
  • ¼ cup (2 fl oz/60 ml) lime juice, freshly squeezed
  • ¼ teaspoon salt
  • cup (5 fl oz/142 ml) heavy cream

For the Garnish


  • Cut a piece of aluminum foil large enough to wrap around the outside of a 6-cup (48 fl oz/1500 ml) capacity souffle mold.
  • Fold the foil in half lengthwise, then wrap it around the souffle mold so that the foil extends 3 inches (7 ½ cm) above the rim of the mold, and secure it with tape. (Be patient with yourself – it can be easier said than done!) Set aside.
  • Place the egg yolks in a medium bowl next to the stove and place a separate clean bowl with a fine mesh sieve on top also near the stove.
  • In a medium saucepan over medium-low heat, combine the sugar, zest, and juice and heat until simmering.
  • Whisk the egg yolks while adding the hot lemon-lime mixture, one ladleful at a time, until it is incorporated.
  • Return the mixture to the saucepan and cook on low heat, stirring constantly for 3 to 5 minutes, until the mixture thickens enough to coat the back of a spoon. Do not let this boil or it can curdle.
  • Immediately pass the curd through the sieve, then place the bowl in a larger bowl filled with ice water to cool the mix and stop it cooking. Allow to cool here, stirring occasionally.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer and a medium bowl).
  • Whip the whites on medium speed for 2 minutes until foamy and thickened, then increase the speed to high and whip to stiff peaks, 3 to 4 minutes. Fold the whipped whites into the chilled curd using a thin-edged metal spoon.
  • In the same bowl used to whip the whites, add the heavy cream and whip on high speed until it reaches medium-stiff peaks, 2 to 3 minutes. Fold this gently into the mixture.
  • Pour the souffle into the prepared mold and freeze for at least 6 hours, but preferably overnight.
  • Carefully unmold and serve with some softly whipped cream and a little zest. Cover and store leftovers back in the freezer for up to a week.
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M Kidwell
M Kidwell
4 months ago

I made this recipe this past weekend and it was amazing. I did not have limes at all, so I just made it with lemon really delicious.

10 months ago

This looks amazing…how ever could I just make a lemon one? Would I sub the lime juice and zest with more lemon or could I just leave it out? I would love to serve a lemon one with strawberries.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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