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Lemon-Lime Souffles

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Girl vs Dough
Updated Apr 18, 2017
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Little citrus souffles baked in lemon and lime cups!

More About This Recipe

  • It is my life’s goal to be Martha Stewart. OK, just kidding! But I do love her recipes. So when mine eyes got a gander at a Martha Stewart recipe for cute little lemon soufflés in lemon cups (SO creative! How do she and her team of crafty cohorts do it??), I knew it had to be mine, in my own kitchen, right then and there (I’m a bit impatient when it comes to Martha Stewart recipes. And dessert.). So I got my Martha on and made ya’ll a super-sweet batch of Lemon-Lime Souffles. Aren’t they just adorbs? They’re so adorbs, I just wrote “adorbs” twice. Nay, three times. This will never happen again. Let’s get soufflé-in! Bake the soufflés until they’re just golden brown and puff up about an inch over the tops of the rims. Quickly dust them with powdered sugar and serve immediately. And there you go! This is one ridiculously citrusy, ridiculously easy, ridiculously adorbs – I mean, cute and creative – dessert. More Souffle Recipes Light, fluffy, airy – these souffle recipes won't disappoint.

Lemon-Lime Souffles

  • Prep Time 45 min
  • Total 60 min
  • Servings 8
  • Ingredients 6
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Ingredients

  • 4 large limes
  • 4 large lemons
  • 3 large eggs, yolks and whites separated
  • 1/2 cup granulated sugar
  • 2 tablespoons Gold Medal™ unbleached all-purpose flour
  • Powdered sugar, for dusting

Instructions

  • Step 
    1
    Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Trim about 1/4 to 1/2-inch off the tip ends of each lemon and lime so the fruit sits level (be careful not to cut through the rind to the pulp, especially with the limes, or you'll end up with a hole in the bottom). Slice about 1/3 off the top of each lemon and lime, making cut parallel with the bottom. Reserve tops.
  • Step 
    2
    Place a mesh sieve over a bowl. Using a melon baller, serrated grapefruit spoon or mini ice-cream scoop, carefully scoop out pulp and juice from each lemon and lime over the sieve. Squeeze the juice from the pulp. Discard pulp; reserve juice.
  • Step 
    3
    Place hollowed-out lemon and lime shells on prepared baking sheet.
  • Step 
    4
    In a heat-proof bowl or bowl of a stand mixer, whisk egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon-lime juice (Note: you will not use all the juice) and flour on medium speed until pale yellow, about 3 minutes.
  • Step 
    5
    Place bowl over a pot of simmering water, whisking mixture constantly until very thick, about 7-8 minutes. Transfer bowl back to stand mixer and whisk on medium speed until cooled, scraping down sides of bowl, about 10 minutes. Pour batter into a medium bowl and set aside.
  • Step 
    6
    Clean out mixer bowl and combine egg whites and remaining sugar in bowl. Place the bowl over the pot of simmering water and stir quickly until sugar is dissolved and mixture is warm to the touch. Return bowl to stand mixer and whisk on low speed until frothy.
  • Step 
    7
    Gradually increase speed up to medium until mixture becomes a meringue and holds soft peaks, about 3-5 minutes. Be careful not to over-beat.
  • Step 
    8
    Whisk 1/3 of the meringue mixture into the lemon-lime batter. Carefully and slowly fold in remaining meringue, then carefully fill each lemon and lime cup with the mixture to just below the rims. (Note: You will not use all the filling, and that's OK)
  • Step 
    9
    Bake lemon and lime cups for 12-14 minutes, until meringue is lightly golden and has risen about 1 inch above the rims. Remove from oven and immediately sprinkle with powdered sugar. Serve immediately.

Nutrition

No nutrition information available for this recipe
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