Spring is so close I can almost taste it! So what better way to wake up your tastebuds, than a Frozen Lemon Soufflé!

Serves: 4

Time: 30 minutes to prepare, 4 hours for freezing

Soufflé

3 Egg Whites

3/4 Cup Sugar

1 Jar Lemon Curd (3.5 oz)

1 Cup Heavy Whipping Cream

1. In a bowl, combine egg whites and sugar.

2. Whisk over a double boiler over moderate heat until the sugar is dissolved and the egg whites are foamy (about 3 minutes).

3. Remove from the heat and beat until cool and double in size (6-10 minutes).

4. Gently fold lemon curd into the egg and sugar mixture.

5. In another bowl, beat heavy whipping cream until stiff (about 5 minutes), ten fold into the egg and lemon mixture in 2 parts.

6. Divide the cream into four 3-inch ramekins and freeze until firm (about 4 hours)

Topping

1/4 Cup Quartered Strawberries

1/4 Cup Blackberries

1/4 Cup Raspberries

2 Tbsp. Sugar

1 Tbsp. Lemon Juice

1. Toss together strawberries, blackberries, raspberries, sugar and lemon juice, and allow to macerate for 10-15 minutes.

2. Place over chilled ramekins and serve.