First make the citrus reduction. Melt the sugar into the water in a pan, then add the lemon and lime juice and zest. Reduce until it becomes caramel syrup, sieve and set aside to cool.
Next, make the base for the souffle ( it is basically a creme patisserie). Beat the 2 tbsp sugar with the egg yolks until creamy, gradually beat in the two flours (sifted). In the meantime heat the milk until scalding, not boiling. Add the milk to the eggs a third at a time, stirring constantly. when it is all added put the mixture back in the pan and cook over a low heat for a few minutes. At this stage make sure the mixture is being stirred and the heat is not too high or the eggs will scramble. When cooked set aside to cool with some clingfilm to cover in case a skin forms.
Preheat oven to 190C.
Now beat the egg whites until they hold soft peaks, gradually beat in the sugar until you have a glossy meringue mix. Add the citrus reduction to the creme patisserie mixture and give it a quick whisk to get rid of any lumps. Add about a third of the meringue to the mix and beat in to the custard. Add the rest of the meringue but this time fold it in carefully using a metal spoon. When the mixture is incorporated you are ready to go. Butter your ramekins and dust the insides with icing sugar. Take care to make sure there are no bits missed as this is crucial for the souffle to rise. Add the mixture to each ramekin, almost to the top, then gently draw your thumb round the rim so the souffle will be able to rise away from the sides.
Cook for about ten minutes in the oven until well risen. Dust with icing sugar and serve immediately
