This skillet souffle is made in a skillet, making it easier and less tricky than a traditional souffle since you don’t need a fancy baking dish. Serve the dessert right from the pan at the table. Simple and perfect.
The words of practical advice in the recipe below from the awesomely analytical minds over at Cook’s Illustrated is exactly the sort of critical left-brained commentary we’ve come to expect from them. Yet it doesn’t exactly explain anything about why you’d want to make this recipe. Allow us. For starters, there’s the lovely lilt of lemon, the aw-shucks-I-just threw-it-together weeknight-friendly appeal, the fact that it requires a plain old skillet in place of a fussy souffle dish…shall we go on? Originally published August 31, 2009.–Renee Schettler Rossi
Skillet Lemon Soufflé
- Quick Glance
- 20 M
- 30 M
- Serves 6
IngredientsEmail Grocery List
- Grating the chocolate fine is key here; we find it easiest to use either a rasp grater or the fine holes of a box grater. Follow the recipe, substituting 1 tablespoon grated zest from 1 orange (preferably organic) for the lemon zest and 1/3 cup orange juice for the lemon juice. Gently fold 1 ounce finely grated bittersweet chocolate (about 1/2 cup) into the souffle batter after incorporating all of the whites.
Recipe Testers Reviews
Lemony, light deliciousness. That is what this skillet lemon souffle delivered. It was light, airy, and bursting with the flavor of lemons. (For us, Meyer lemons.)
The recipe calls for 1/4 teaspoon cream of tartar to be mixed in with the egg whites. I researched some other souffle recipes and found ones that don’t call for cream of tartar. Since my cream of tartar is eons old, I didn’t want to use it. I left it out, and can’t think how the cream of tartar could have made this any better.
Despite wanting to keep eating, we refrigerated a small portion of the souffle, thinking that it probably wasn’t going to work as a leftover. The next morning our souffle was a bit more like a (very fallen) piece of light lemon cake. It was delicious! Just writing about this makes me want to go directly into the kitchen and make another soufflé. I bought more eggs today so I can do just that. Right now.