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Lemon and lime souffles
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Indulge in the vibrant and fluffy zesty souffle.
Ingredients:
  • 10g butter, melted, to grease
  • 100.00 gm caster sugar
  • 30g butter
  • 20.00 ml plain flour
  • 128.75 gm milk
  • 4 eggs, at room temperature, separated
  • 1 tsp finely grated lime rind
  • 21.00 gm lime juice
  • 21.00 gm lemon juice
  • 62.50 ml bottled lemon curd
Instructions:
  • Position the oven rack in the lower part of the oven and place a large baking tray on the rack. Preheat the oven to 200°C/180°C fan-forced. Brush six 175ml capacity ramekins with melted butter using an upward motion. Sprinkle each ramekin with 2 tablespoons of sugar to coat, shaking out any excess.
  • In a small, heavy-based saucepan, melt butter over medium heat until foaming. Stir in flour and cook for 1 to 2 minutes until mixture bubbles. Remove from heat and gradually whisk in milk. Return to heat and cook for 2 to 3 minutes until mixture boils and thickens. Remove from heat and transfer to a large bowl. Stir in remaining sugar, 2 egg yolks, lime rind, lime juice, and lemon juice. Let it cool for 5 minutes before serving.
  • With an electric mixer, whip 4 egg whites until they form soft peaks. Gently fold in one-quarter of the egg whites into the lemon mixture using a metal spoon, then fold in the rest of the egg whites.
  • Spoon 2 teaspoons of zesty lemon curd into each ramekin and cover with mixture, leaving a 1cm space from the top. Gently tap the base of each ramekin on the counter to release any air bubbles, then smooth the tops. Bake on a preheated tray for 15 to 17 minutes until beautifully golden and puffed. Serve and enjoy!