Preheat oven to 200C (400F).
Pulp the passionfruit, separate the eggs and squeeze the lemon juice.
Lightly grease the base and sides of each ramekin. Sprinkle with caster sugar then shake out the excess.
Place a collar of baking paper inside each ramekin and tie with string.
Combine the egg yolks, passionfruit, lemon juice and half the icing sugar in a large bowl.
With electric beaters, beat the egg whites in a separate bowl until soft peaks form. Gradually add the remaining icing sugar, beating well after each addition.
In batches, fold the egg white mixture into the passionfruit mixture.
Spoon the mixture into each ramekin.
Place the ramekins on a baking tray the oven for 25-30 minutes. When done, the souffles should be well-risen but slightly wobbly.
Remove from the oven and cut the paper collars away from the ramekins. Sprinkle with sifted icing sugar & serve immediately.