Frozen Lemon Soufflé

Note: This recipe contains raw eggs, in case you are sensitive to this.

1. Crush Vanilla Wafers in food processor. Or you can place wafers in a ziplock bag, place the bag inside a folded tea towel, and pound wafers with a meat mallet.
2. Drizzle in the melted butter and process wafers until finely ground.
3. Press wafers firmly into a 9-inch spring form pan, dessert mould, soufflé dishes or dessert mould of your choice.
4. In a large bowl, lightly beat egg yolks. Add lemon zest, juice and ¼ cup sugar and blend.
5. Using a mixer with the whisk attachment, beat egg whites until foamy. Add in cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining ¾ cup of sugar and beat until stiff peaks form. {Note: This step can be done by hand but takes much longer}.
6. In another bowl, whip the cream.
7. Fold egg whites and whipped cream into the egg yolk mixture. Spoon into your spring form pan or dessert mould, etc.
8. Cover with foil and freeze at least 8 hours.
9. Remove sides from the pan and decorate soufflé with garnish (fruit etc.), of your choice.