Skillet Lemon Souffle

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 large eggs, separated
• 1/4 teaspoon cream of tartar
• 2/3 cup granulated sugar (4 2/3 ounces)
• 1/8 teaspoon table salt
• 1/3 cup lemon juice, squeezed from 2 to 3 lemons
• 1 teaspoon grated lemon zest
• 2 tablespoons unbleached all-purpose flour
• 1 tablespoon unsalted butter
• confectioners' sugar, for dusting

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 375°f (190°c). using an electric mixer, whip the egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. slowly add 1/3 cup of the granulated sugar and the salt, then increase the mixer speed to medium-high, and continue to whip until stiff peaks form, 3 to 5 minutes. gently transfer the whites to a clean bowl and set aside.
• 2 using an electric mixer (no need to wash the mixing bowl), whip the yolks and the remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. whip in the lemon juice, zest, and flour until incorporated, about 30 seconds.
• 3 fold one-quarter of the whipped egg whites into the yolk mixture until almost no streaks remain. gently fold in the remaining egg whites until just incorporated.
• 4 melt the butter in a 10-inch ovenproof (not nonstick) skillet over medium-low heat. swirl the pan to coat it evenly with the melted butter, then gently scrape the lemon souffle batter into the skillet and cook over medium-low heat until the edges begin to set and bubble slightly, about 2 minutes.
• 5 transfer the skillet to the oven and bake the souffle until puffed, the center jiggles slightly when shaken, and the surface is golden, 7 to 11 minutes. using a potholder (the skillet handle will be hot), remove the skillet from the oven. dust the soufflé with the confectioners’ sugar and serve immediately.
• 6 variation: chocolate-orange souffle. follow the recipe, substituting 1 tablespoon grated zest from 1 orange for the lemon zest, and 1/3 cup orange juice for the lemon juice. gently fold 1 ounce finely grated bittersweet chocolate (about 1/2 cup) into the souffle batter after incorporating all of the whites in step 3.