SERVES 6
Don’t open the oven door during the first 7 minutes of baking, but do check the soufflé regularly for doneness during the final few minutes in the oven. Be ready to serve the soufflé 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 soufflé.
5 |
large eggs, separated |
¼ |
teaspoon cream of tartar |
⅔ |
cup (4⅔ ounces) granulated sugar |
⅛ |
teaspoon table salt |
⅓ |
cup juice plus 1 teaspoon grated zest from 2 lemons |
2 |
tablespoons unbleached all-purpose flour |
1 |
tablespoon unsalted butter |
Confectioners’ sugar, for dusting |
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Using an electric mixer, whip the egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add ⅓ 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 egg yolks and the remaining ⅓ cup granulated 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 white streaks remain. Gently fold in the remaining egg whites until just incorporated.
4. Melt the butter in a 10-inch ovensafe skillet over medium-low heat. Swirl the pan to coat it evenly with the melted butter, then gently scrape the soufflé 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 soufflé 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.