SKILLET LEMON SOUFFLE
From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. http://bit.ly/PKPtCc Don't open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle.
Provided by DrGaellon
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Fold one-quarter of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites until just incorporated.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mdtaybur rahman
[email protected]This recipe looks amazing! I can't wait to try it.
Noman Azam 2018-wcd-73
[email protected]I'm looking for a lemon souffle recipe, but this one seems to have too many ingredients.
Iliasu Adams
[email protected]This recipe looks delicious, but I'm a bit intimidated to try it.
Syed Moazzam Ali
[email protected]I'm not sure I have all the ingredients for this recipe.
MIRZA IMRAN Mughal
[email protected]This recipe is a bit too complicated for me.
Mehrban Blouch
[email protected]I followed the recipe exactly, but my souffle didn't turn out right.
Ar Magar
[email protected]The souffle didn't rise as much as I thought it would.
nickson nickas
[email protected]This souffle was a bit too lemony for my taste.
Anita Oluebube3
[email protected]I'm not a big fan of souffles, but this one was really good.
Madilee Ybarra
[email protected]Wow, this souffle was amazing!
donatus igba
[email protected]This is the best souffle recipe I've ever tried!
Lafayette Simmons
[email protected]This souffle was a hit! My friends and family loved it.
Mahir Hingoro
[email protected]This skillet lemon souffle is a keeper! It's a great dessert for a special occasion, but it's also easy enough to make for a weeknight treat.
mzwandile mkhize
[email protected]I was a bit skeptical about making a souffle in a skillet, but I was pleasantly surprised. It turned out great! It was easy to make and very tasty.
BS GAMING (BROTHERs E SPORT)
[email protected]This souffle was absolutely delicious! The lemon flavor was perfect, and it was so light and fluffy. I will definitely be making this again.
Robert Aldredge
[email protected]This was my first time making a souffle, and I was really impressed with the results. It was so much easier than I thought it would be, and it turned out so well.
Nizzary Apparel
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this souffle without any problems. It turned out beautifully and tasted delicious.
MdAbdullah Cox
[email protected]This skillet lemon souffle was a delightful surprise! It was light and fluffy, with a perfectly balanced lemon flavor. I served it with fresh berries, and it was a hit with my family.