For the lime sorbet, place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool

Add the lime zest to sugar and water mixture and leave to infuse for 2 hours. Add lime juice, strain and place in a plastic container in the freezer

Whisk every 1 hour for the first 2 hours and then every half an hour until the mixture is smooth and frozen

To make the lemon puree, place the lemons into a large saucepan and cover with water. Bring to the boil strain and repeat 3 times

Combine the sugar and water to make a simple syrup. Allow to cool and place the lemons in the syrup. Bring to the boil, remove from the heat and allow to cool. Repeat 2 more times and strain, reserving the syrup

Cut the lemons in half, remove the seeds and place the flesh and skin into a blender. Blitz until very smooth, adding a small amount of the sugar syrup if needed. Pass through a fine strainer and set aside 100g for the souffle base

Pre-heat the oven to 180˚C/gas mark 4. Mix the 50ml of water with the 100g of lemon puree and set aside

Beat the egg whites in a large bowl and slowly sprinkle in the caster sugar until you have a semi-firm peak meringue. Carefully fold 1/3 of the whites into the 100g of the lemon puree. Fold in another 1/3 then finally fold in the rest

Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.

Cook the soufflés for 15-20 minutes until the soufflés have risen and the tops are lightly browned

Serve straight from the oven with lime sorbet on the side