Lime Souffle

Now before you all panic and think you can’t do this.  Read this through and try this method. If  you use a pie plate instead of a souffle dish you will be successful.


  • 1 cup whole milk
  • 1/4 cup, plus 3 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1  1/2 tsp. finely grated lime zest
  • 1 tbsp. unsalted butter
  • 1 tbsp. fresh lime juice
  • 1 tbsp. Lemoncello
  • 4 large eggs, separated
  • pinch of salt
  • icing sugar for dusting

Make sure the rack is in the middle position and preheat oven to 400 degrees. Butter a deep dish pie plate (glass).

Bring milk, 1/4 cup sugar, cornstarch and the lime zest to a boil, whisking constantly, for about a minute. Remove from heat and add the butter, juice and liqueur stirring until the butter has melted completely and now whisk in the egg yolks until blended.

Beat the egg white with a pinch of salt in a large bowl until soft peak stage. Add the remaining sugar and beat until stiff peaks hold.

Fold in 1/4 of the whites into the yolk mixture to lighten it up. Now GENTLY fold in the remaining whites. Spread in the pie plate with a rubber spatula and bake until lightly puffed and golden. 15-18 minutes.

Remove from heat, lightly dust with the icing sugar and serve immediately.

OMG this is beyond yummy. The taste is heavenly.


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