Preheat oven to 350 degrees F.

Prepare souffle cups by coating them lightly with cooking spray, then coating them with sugar. To do this, pour about 1/2 cup sugar into a sprayed up. Holding another cup underneath, rotate the first cup so taht all sides are coated with sugar, while the excess sugar spills out to the secodn cup underneath. Repeat the process until all four cups are evenly coated with sugar.

Prepare a "Bain Marie" by placing the cups in a baking dish, then filling the dish 3/4 the way up the sides of the cups, with warm water. Baking the souffles this way helps them to rise and cook evenly. Set aside the prepared cups.

Beat egg yolk until thick and pale yellow (about 5 minutes). Add 2 Tbsp sugar, lime juice, triple sec, flour and zest. Beat well, then set aside.

Beat egg whites until foamy. Add cream of tartar and 3 Tbsp sugar (add sugar gradually) and beat until stiff peaks form.

Stir 1/3 of egg white mixture into yolk mixture in order to lighten it. Gently fold in the remaining egg whites. Spoon mixture into 4-3/4 cup souffle cups and bake for about 10 minutes or until puffed and lightly browned. Sprinkle with confectioner's sugar. Serve immediately.

Recipe Courtesy of FabulousFoods.com.