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For Filling. Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil. Pour into nonaluminum container; cool to room temperature. Cover and refrigerate until very cold and firm. (Can be prepared 2 weeks ahead and chilled.). For Souffle. Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside. Place yolks in large mixer bowl and whisk to blend well. Bring large saucepan of water to gentle simmer. In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally. Increase heat and bring to a boil;whisk into yolks in bowl. Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil. Set souffle base aside until cool, stirring mixture occasionally. Beat 2 1/2 cups whipping cream to soft peaks. Fold into cooled souffle base. Fill each prepared dish 3/4 full. Whip remaining 1/4 cup cream to stiff peaks. Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling. Spoon thin layer into each dish,spreading evenly. Spoon remaining souffle base into dishes,smoothing tops if necessary. Cover and freeze until firm, about 4 hours. Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe). Pipe single star or rosette in center of each souffle; remove paper collars. If souffles are solidly frozen, let soften slightly in refrigerator before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning