Frozen Lemon and Orange Souffle

4 servings
  • 4 oranges
  • 6 eggs, separated*
  • 1 cup sugar, divided
  • 6 ounces lemon curd or lemon marmalade
  • 1/2 cup orange liqueur (Recommended: Curacao or Grand Marnier)
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy cream
  • Lime and Yogurt Sauce, recipe follows
  • Lime and Yogurt Sauce:
  • 12 ounces low-fat vanilla yogurt
  • 6 ounces lemon or lime curd
  • 1 tablespoon pure vanilla extract
  • Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.

  • In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.

  • In a separate cold bowl, whip the cream until firm. Set aside.

  • In another bowl at room temp, beat the egg whites until soft peaks form.

  • In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Lime and Yogurt Sauce:
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