¾ cup caster sugar
1/3 cup plain flour
4 large limes, finely grated rind of 2 limes and juice
½ cup milk
3 eggs, separated
1 egg white (extra)
pinch of salt
icing sugar, for dusting
1 Preheat oven to 180C. Put 20g butter in a microwave-safe jug and microwave on high for 20 seconds or until melted. Brush 4 soufflé dishes (1 cup capacity each) with butter. Put 1 tsp sugar in each soufflé dish and shake so the sides and base are coated. Shake off excess sugar.
2 Melt remaining butter in a saucepan over medium heat. Add flour and stir until well combined and mixture is bubbling. Remove saucepan from heat and slowly add ½ cup lime juice and milk, stirring constantly.
Return saucepan to heat and cook, stirring constantly, for 2–3 minutes or until mixture comes to the boil and thickens. Reduce heat and simmer for 1 minute. Remove from heat. Cool for 10 minutes, then stir through 1/3 cup sugar, egg yolks and lime rind. Set aside to cool.
3 Using an electric mixer, beat egg whites and salt in a bowl until stiff peaks form. Add remaining sugar, 1 tablespoon at a time, beating well after each addition until thick and glossy.
4 Add a third of the egg white mixture to the lime mixture and gently fold together with a large metal spoon. Add remaining egg white mixture and gently fold (without overworking the mixture). Spoon mixture into prepared soufflé dishes.
5 Bake for 15–20 minutes or until well risen and golden. When cooked, sprinkle with icing sugar and serve immediately.