Dessert
(Pudding
)
Skillet Lemon Souffle
Contributor: Cooks Illustrated
30 minutes
375
10 inch skillet
5
eggs
separated
1/4
tsp
cream of tarter
2/3
cup
sugar
1/8
tsp
salt
1/3
cup
lemon juice
1
tsp
lemon
zest
2
Tbl
all purpose flour
1
Tbl
butter
powdered sugar
for dusting
Preheat oven to 375
Whip eggwhites and cream of tartar until foamy, slowly add 1/3 cup sugar, whip until stiff peaks. Beat yolks
and 1/3 cup sugar until pale and thick (1 minute), add lemon juice, zest and flour, whip to incorporate. Whisk
in 1/4 of eggwhites until no longer streaky, gently fold in remainder.
Melt butter in a 10 inch skilled over medium low heat. Swirl butter to coat bottom, pour in souffle batter and
cook until edges begin to set and bubble slightly (2 minutes). Transfer to oven and bake 7-11 minutes, dust
with powdered sugar and serve immediately!
Edition: 4