Makes: 4 to 6 servings
Time: About 45 minutes
A lighter, brighter soufflé that’s just as simple and impressive as the preceding chocolate version.
1. Heat the oven to 350°F. Butter a deep 2-quart baking dish or several smaller individual dishes. Sprinkle sugar over the butter, invert the dish, and tap to remove excess sugar.
2. Using an electric mixer, beat the egg yolks with ¾ cup of the sugar until pale yellow and thick enough that, when you lift the beaters, the mixture falls in a ribbon (see illustration below). Beat in the juice, liqueur, and zest and set aside.
3. Wash the beaters well, then beat the egg whites with the salt and cream of tartar in a clean bowl until they hold soft peaks; continue to beat, gradually adding the remaining ¼ cup sugar, until they are very stiff and glossy. Stir a spoonful of whites into the egg yolk mixture, then gently fold in the rest (see illustrations, page 56). Transfer to the prepared dish(es) and gently smooth the tops with a butter knife or spatula; at this point you can cover and refrigerate for up to 2 days before baking.
4. Bake for 15 to 20 minutes for ramekins or 25 to 35 minutes for a single large soufflé, until the center is nearly set. Serve immediately.
LEMON SOUFFLÉ Good with a spoonful of warm Fruit Compote: Replace the liqueur and orange juice with ¼ cup fresh lemon juice; use lemon for the zest.
LIME SOUFFLÉ The combination of lime and rum gives this soufflé a tropical zing: Substitute lime juice and zest for the orange juice and zest and rum for the Grand Marnier. If you like, garnish with toasted shredded unsweetened coconut before serving.
Beating Egg Yolks
For soufflés and some other custard-based desserts, you want to beat the egg yolks until very light and thick; the mixture will fall in a ribbon from the beaters.