Categories: frozen dessert

Ingredients

• 1 cup granulated sugar
• 1 Tbsp. finely grated lemon zest
• 3/4 cup lemon juice
• 8 large eggs, whites and yolks separated
• 1/4 tsp. salt
• 2/3 cup cold heavy cream
• 1 1/2 cups raspberries (6 oz.)
• confectioners' sugar, for dusting

Directions

1. Wrap outside of a 3 1/2 cup soufflé mold or four 6-oz. ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
2. In a medium saucepan, whisk together granulated sugar, lemon zest and lemon juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil.) Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
4. In a large bowl, using an electric mixer, bet egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until soft peaks, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight).

5. To serve, remove parchment, top with raspberries and dust with confectioners’ sugar.

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