Lime Soufflé with Toasted Meringue

Lime Soufflé with Toasted Meringue

I'm getting back into the swing of things after a mini hiatus from blogging. We're in the beginning stages of a kitchen remodel which makes me all kinds of excited and nervous. The 'excited' part is easy to explain. I'm eager for my small kitchen to grow and become more user-friendly. The only real direction I've given the kitchen designer is that whatever goes in - cabinets, appliances, flooring - must be able to take a beating. I'm awfully rough on everything in the kitchen. The current state of my cabinetry and appliances tells the tale.

I am also anxious. I can't remember a time when I've had so many decisions to make!  At this point, I wish I had two options and I could just point at one and say - 'that'. Ha!

Now, this dessert! I'm a cool weather-loving gal, so I'm doing my best to enjoy these hot days of late summer as much as possible. That means lots of ice cream and other chilly treats like this luscious lime soufflé. It's all at once light and rich. It's something that deserves to be eaten under a sun umbrella or on the back patio.

Lime Soufflé with Toasted Meringue

The lime soufflé recipe comes from a 1980 edition of The Good Housekeeping Illustrated Cook Book. It's one of my favorite cookbooks because it's absolutely packed with fundamentals of all types of cookery. Seriously, if you can find a copy I'd suggest buying it - and especially if you can find the durable white leather bound version (it's sustained many a splatter and drip). It's a great step-by-step, how-to, beginner-friendly cookbook that will demonstrate everything from dismantling a hard shell crab to flambéing Crêpes Suzette. I picked up my copy at a second hand store, but it appears there's a new edition for purchase here. Read the reviews, though! Some reviewers comment that the updated version doesn't have as many pictures.

Lime Soufflé with Toasted Meringue

I chose to make the soufflé in a vintage jelly mold which turned out pretty cute! You could also use a 1 quart bowl to mold the dessert into a similar shape, or make it as it was originally intended - in a large souffle dish.

Lime Soufflé with Toasted Meringue
Lime Soufflé with Toasted Meringue

My addition to the recipe is a heaping helping of toasted meringue. It's so light and marshmallowy and it makes the entire dessert taste like crustless key lime pie. I'm absolutely smitten, and can't wait to swap out the lime juice and zest for a lemon version.

I used a chef's torch to toast the meringue, the same one I recommend in this post. It's still going strong years later and one of the most fun kitchen tools I own! You can also set the dessert under the broiler in the oven, but it won't get as toasty on the sides as it will with using the torch.

Lime Soufflé with Toasted Meringue
8-10 servings

This meringue-topped luscious soufflé recipe uses quite a few eggs (ten), so you may want to add an extra dozen to your shopping list. The meringue topping is best applied just before serving as it will yield the best, toastiest flavor. Meringue is prone to weep in the refrigerator, so be sure to store the leftovers on a serving plate or in a pan with a lip.

If using the collar method (instead of the mold method I used), you may choose to omit the meringue topping. If you still like the idea of meringue on top, cut the meringue recipe in half since you’ll only be using it on top of the desserts as opposed to also covering the sides.

Lime soufflé
1 envelope (.25 ounce) unflavored powdered gelatin
3/4 cup granulated sugar, divided
1/2 teaspoon salt
4 eggs, yolks and whites separated
1/2 cup cold water
1/4 cup lime juice
1 teaspoon lime zest
Green food color (I used Betty Crocker’s Neon Green gel food color)
1 cup heavy whipping cream

Toasted meringue
6 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 Maraschino cherry

Make the lime soufflé: In a double boiler, stir gelatin with 1/4 cup sugar and salt until well mixed.
In a small bowl with a wire whisk, beat egg yolks with cold water and lime juice until mixed; stir into gelatin mixture. Cook over hot, not boiling, water, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat; stir in 1 teaspoon of grated peel and food color; pour into a large bowl and cool to room temperature, stirring occasionally. Meanwhile lightly grease a 1 quart jelly mold or bowl. You may also prepare a collar for a 1 quart soufflé dish (instructions follow).

In a small bowl with the mixer at high speed, beat egg whites until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar. Beat until the sugar is completely dissolved. Whites should stand in stiff peaks. Spoon the whites into the bowl with the lime mixture.

In a separate small bowl with the mixer at medium speed, whip the cream; gently fold it with the beaten egg whites into lime mixture. Pour into the prepared mold or collared soufflé dish. Chill the dessert in the refrigerator until firm, at least 3 hours. If using the collar method, carefully remove the collar and garnish as desired.

Make the toasted meringue: Place the egg whites in a large spotlessly clean bowl (any trace of fat will ruin meringue). Beat the meringue on high speed. When starts to thicken and turn opaque, gradually add in the sugar a little at a time. Beat on high speed until stiff peaks form. Rub a little of the meringue between your fingers, if you feel any granules beat the mixture for 3-5 minutes longer. Test again. The meringue is ready to be used when the mixture is smooth and no sugar granules can be detected with fingertips.

Spread the meringue over the entire dessert with a large rubber spatula. Toast the meringue using a chef’s torch. You may also toast the soufflé under the broiler in the oven, just be sure the oven is good and pre-heated so it won’t take long for the meringue to toast, otherwise the underlying soufflé will melt.

Garnish with a maraschino cherry (I used a pink one!) and serve immediately.

How to make a collar for a cold soufflé: Tear off a large enough length of parchment paper or wax paper to wrap completely around the dish.
Wrap the paper tightly around the dish with the parchment about 4 inches higher than the rim of the dish. Secure the paper with one or two pieces of tape (I used packing tape!).

Following are a few quick links to some of the supplies I used for this recipe.
Tillen Farms Pink Cherries
I used a vintage Mirro Mold, which can be found on Ebay or Etsy. I found mine at a thrift store.
Bonjour chef's torch
The Good Housekeeping Illustrated Cookbook, both vintage and updated are available online.
The pink cake server (carnation) is from Leif Shop.
link Lime Soufflé with Toasted Meringue By Published: Lime Souffle with Toasted Merinuge Recipe


  1. What a gorgeous cake! The toasty meringue + the green souffle looks just wonderful. Lime meringue is such a cool idea, I'd love to try it sometime! :)

  2. Hmm, you've triggered an inspiration. I'm wondering if this could work in a giant cupcake silicone mold? In my head, I see the bottom as one flavor and without meringue and then the top as another flavor and covered in meringue but would the bottom be able to support the weight of the top and would it even stay together or would the top just slide off the bottom? Things that make you go hmm!

    1. Oh wow. Super cute idea! The souffle portion is stabilized with gelatin, so it's a little sturdier than the meringue. Definitely cut the meringue recipe in half if you try it. I don't think you'll need a full recipe for just the top half of the cupcake. Also, I'd consider doweling the assembled cupcake right down the center with a plastic straw (or two). That way the two pieces will stay anchored together.

  3. This is crazy-stunning girl! That meringue alone is calling my name!

  4. This is absolutely too beautiful to eat! I really like how you photographed it and I need to buy a cake server like that! Thanks for the link.

    xoxoBella | http://xoxobella.com

  5. I can't wait to try this. Stunning! I may want to put this mousse on top of a cake base, then meringue the mousse. I just love your creations. Thank you so much for sharing.

  6. Outstanding!
    I love the wild colour, the toasted meringue and the spongy texture.

  7. Just gorgeous...I want to make this! Thanks for sharing.

  8. It looks fantastic! So light and so beautiful!

  9. OMG! That lime shuffle is stunning!

  10. Ohh, That my lovely dessert I ever seen, I love the light green color inside, kind of a surpising inside the dessert

  11. I really want to try this. I'm a sucker for toasted meringue, and this is just so beautiful!

  12. ¡Fantástica receta! Fácil de elaborar, buenas fotografías y un resultado delicioso. Gracias por compartirla con todos/as.
    / http://www.mascasaonline.com

  13. Wow, this is an delicious-looking dessert and I bet it tastes even better! Do you think it will still work if I replace the lime zest and juice with lemon zest and juice? Thanks!

  14. Looks absolutely stunning, as always! I love any and everything lemon or lime flavored. And who doesn't like a good meringue!

  15. Lime is a flavor that’s perfect for summer! The lightness of the soufflé and meringue makes it even better! By toasting the meringue, it gives the dessert a rich texture without overpowering it.

  16. Heather, I am SO glad I stumbled upon this recipe! I have been using that exact Good Housekeeping cookbook (given to my mother on her 18th birthday when it was first published) since my first moments in the kitchen! Seeing those full color pages brings back so many memories of my upbringing with classic recipes and cooking. I would highly recommend the shrimp bisque, cream puff swans, and strawberry ice milk. Thank you for a wonderful little nostalgic surprise!


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