I have a lime tree that yields an abundant amount of limes each year. People who don’t live where you can grow them are green with envy,……..if for anything..????? it’s the cost. Limes have become expensive. I believe the cost is worth it when it comes to any dessert that calls for citrus. Citrus Desserts are always a favorite and complete a meal like no other dessert can. This recipe is delicately flavored with lime and is tremendously light. It is made ahead and is served cold right from the refrigerator. If you have never made a souffle’ before, it really is not that difficult. Just have your eggs at room temperature and follow the steps exactly.
Here is how you do it:
Prepare a 9 inch springform pan by buttering the sides and bottom. Dust pan with granulated sugar. Wrap the pan in foil to prevent any leaks.
Have all your ingredients handy:
5 EGGS (separated / room temperature)
4 TBSP UNSALTED BUTTER
5 TBSP FLOUR
2/3 CUP REGULAR SUGAR
1/4 tsp SALT
2 CUPS HALF AND HALF
ZEST OF 1 LIME
2 1/2 TBSP FRESH LIME JUICE
5 DROPS GREEN FOOD COLORING
1/4 CUP SUPERFINE SUGAR
1/2 tsp CREAM OF TARTAR
Make a roux of the butter and flour in a medium saucepan over medium heat. Add regular sugar, salt and half and half and bring to a boil to thicken. Whisk continually. Cool over a pan of ice until heat reduces. Add egg yolks one at a time, beating well after each addition. Stir in lime zest, lime juice, and food coloring.
Beat the egg whites in a separate bowl (non plastic) with the pinch of salt and cream of tartar. When peaks start to form, continue beating while gradually adding the superfine sugar.
Fold the egg whites into the Lime /Custard Sauce in 3 additions.
Turn batter out into prepared pan.
Bake in a 350 degree oven for 1 hour.
The souffle’ will rise above the sides of the pan. Remove from oven to a rack to cool. The souffle’ will flatten a lot. This is normal. As it flattens, loosen edges of souffle with a sharp knife so they will fall along with the middle. After 20 minutes remove the outer ring of springform pan. Cool completely on rack. Chill thoroughly in fridge at least 4 hours. Keep covered with a cake dome.
To serve, slice in wedges and dust with powdered sugar and garnish with some fresh fruit (e.g. a strawberry). Add a dollop of whipped cream on the side if desired (optional).
This souffle’ will impress your guests and delight them at the same time.