Lime Souffle


  • 3 tbs unsalted butter
  • 3  tbs flour
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 3 tbs grated lime rind
  • 4 eggs, separated and 1 extra egg white
  • Pinch of salt
  • Heat the butter in a sauce pan, add the flour and cook, stirring with a wooden spoon for 1 or 2 minutes, without letting the mixture taking on any color.
  • Add the milk, and sugar, and cook, stirring for 3-4 minutes longer.
  • Stir in the lime juice and rind, and mix well.
  • Allow to cool for a few minutes then beat in the egg yolks, one by one.
  • Add the egg whites to a bowl, with a pinch of salt until they stand in peaks.
  • Stir 2 tbs of the beaten egg whites into the souffle mixture, then gently fold in the rest of the egg whites.
  • Pour the mixture into a buttered 6 cup souffle mold.
  • Bake in a preheated 375 degree oven for 30-35 minutes or until set.

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