Lemon Lime Souffle

 

 

Taste sunshine with this chilled lemon-lime soufflé. Moroccan Preserved Meyer Lemon evokes the tangy, spicy flavors of key lime pie with just a few basic ingredients. 

 

Need

5 room temperature eggs, separated

3/4 cup brown sugar, divided

1 TBS Preserved Meyer Lemon Paste

3 tsp lime-flavored gelatin powder

1/2 cup fresh lime juice

1/2 cup hot water

 

Do

Dissolve 3 tsp lime gelatin in ½ cup hot water, stirring until dissolved. Set aside to cool slightly.

In a small saucepan, warm lime juice over low heat. Add ½ cup of sugar and stir until dissolved. Remove from heat to cool slightly.

In a bowl, beat egg yolks with a mixer until fluffy. Gradually add the cooled lime juice and sugar mixture, continuing to beat until smooth. Stir in the dissolved gelatin mixture by hand.

Transfer the yolk mixture to a heavy non-reactive pan. Over medium-low heat, whisk constantly until the mixture thickens. Remove from heat and stir in the Preserved Meyer Lemon Paste until fully incorporated. Allow the mixture to cool completely, stirring occasionally.

In a clean bowl with clean beaters, beat egg whites until foamy. Gradually add remaining ¼ cup sugar one tablespoon at a time and beat until peaks form.

Add a portion of the cooled yolk mixture to the egg whites and gently fold. Add the remaining yolk mixture in stages, folding until combined.

Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 3 hours or until set. Serve topped with fresh whipped cream. 

Notes

Freeze for a denser, creamier soufflé. In the video, the dessert was frozen overnight, then warmed at room temperature just enough to easily scoop with a spoon.

 

Adapted from the recipe,"Chilled Lemon Soufflé," by @laurenbakedcake (and Lauren’s beloved mom), 2025.