Skillet Lemon Soufflé

Name: Skillet Lemon Soufflé
Yield: Serves 6
Ingredients: 5 , large eggs, separated; 1/4 teaspoon, cream of tartar; 2/3 cup, granulated sugar (4 3/4 ounces); 1/8 teaspoon, table salt; 1/3 cup, juice and 1 teaspoon grated zest from 2 to 3 lemons; 2 tablespoons, unbleached all-purpose flour; 1 tablespoon, unsalted butter; , Confectioners' sugar, for dusting

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Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Fruit Desserts

Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.

SERVES6

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WHY THIS RECIPE WORKS

When developing a perfectly puffed, golden-brown soufflé recipe, we found that simply baking the mixture in a skillet resulted in a damp interior. Starting the soufflé on the stovetop and then finishing it in the oven turned out to be the i...

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