Sunday, December 18, 2011

Skillet Lemon Souffle

This had been on my list of things to make for a long time and I finally got around to it. The lemon taste is perfect; not too tart and not difficult to find from the added sugar. It has a perfectly airy texture, but doesn't deflate if somebody walks by.

So the edges got a little over cooked. The recipe said to not open the oven door for the first 7 minutes of baking, and then check for the final few minutes. When I opened the door after the first 7 minutes, this is what I had. I am pretty sure my oven runs hotter than most, but maybe it was because I cooked it in an iron skillet as well? Either way, it still tasted delicious.

Skillet Lemon Souffle 
serves 6

[Slightly adapted from The Best of America's Test Kitchen, 2010]

Note: Don't open the oven door during the first 7 minutes of baking, but do check the souffle regularly for doneness during the final few minutes in the oven. Be ready to serve the souffle immediately after removing it from the oven.

5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup (4 2/3 ounces) granulated sugar
1/8 teaspoon salt 
1 teaspoon grated lemon zest 
1/3 cup fresh lemon juice from 2 lemons
2 tablespoons all-purpose flour
1 tablespoon butter
Confectioners' sugar, for dusting

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. In a large bowl, whip the egg whites and cream of tartar together with an electric mixer 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, 3-5 minutes.
2. In the same bowl (no need to wash the 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 zest, juice, and flour until incorporated, about 30 seconds.
3. Fold one-quarter of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg white until just incorporated.
4. Melt the butter in a 10-inch oven safe skillet over medium-low heat. Swirl the pan to coat it evenly with the melted butter, then gently scrape the souffle batter into the skillet and cook 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, 7-11 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Dust the souffle with the confectioners' sugar and serve immediately.

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The leftovers that I had I just put in the fridge and ate them the next day. It was as delicious cold as it was warm.

I shared with my family, but I have to say I think I ate three quarters of the whole thing.


  1. Mmm, that looks good! I love lemony things. And I see this does not have any cauliflower puree in it either ;-P

  2. this wouldn't be possible to make with a gluten free mix of flour, would it ? cuz i know that the chocolate chip cookies we made didn't seem to like the gluten free mix of flour.... lol.... ( they were flat and the batter was runny )

  3. Hazel- haha you're right, no cauliflower puree here!! ;)

    vadolphingirl- I don't know much about gluten free flour mix, so unfortunately I can't really say. My guess would be that it is heavier than all purpose flour and probably has a different percent of protein which might mess with the texture and height of the souffle. However, you could always try it and let me know how it works out!

  4. haha yeah , i think its hard to make something gluten free and tasting good. most gluten free things are grainy and gross cuz they used rice flour but if you dont use rice flour, if you use a blend of different types of flour then its good usually. but gluten free stuff doesn't stick well, cuz gluten holds stuff together, so it probably wouldn't work....