Wednesday, April 7, 2010

Skillet Lemon Souffle

I have an addiction to buying lemons at Costco. Large, sunny yellow lemons. Usually about a dozen to a bag and perfect for our home because we are citrus nuts, especially lemon!

A quick, low-fat dessert carrying a punch of flavor is the skillet souffle. The souffle starts on the stove top and finishes in the oven. The souffle only takes about 10 to 11 minutes to bake then fiercely sprinkle with vanilla flavored powdered sugar. Very pretty.

Found in the September 2009 Issue of Cooks Illustrated: Don’t open the oven door during the first seven 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. A 10-inch skillet is essential to getting the right texture and height.

Skillet Lemon Souffle
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
1. Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer, whip egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup sugar and salt, then increase speed to medium-high and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer whites to clean bowl and set aside.
2. Using stand mixer (no need to wash mixing bowl), whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in lemon juice, zest, and flour until incorporated, about 30 seconds.
3. Whisk ¼ of whipped egg whites into yolk mixture until almost no white streaks remain. Gently fold in remaining egg whites until just incorporated.
4. Melt butter in 10-inch ovenproof skillet over medium-low heat. Swirl pan to coat evenly with melted butter, then gently scrape soufflé batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.
5. Transfer skillet to oven and bake soufflé until puffed, center jiggles slightly when shaken, and surface is golden, 7 to 11 minutes. Using potholder (skillet handle will be hot), remove skillet from oven. Dust soufflé with confectioners’ sugar and serve immediately.

I decided to try my hand at knitting Sooooo I went to my favorite yarn store, the one in the picture below: A Good Yarn Shop and signed up to learn how to knit socks.

I absolutely LOVE thick, warm, soft colored socks! Like comfort food for your feet . . . I know, sounds strange but socks do so much more then just keep our feet warm. The thought of getting home from work and changing our clothes into something comfortable Includes fluffy, soft socks. Kind of brings a sigh of relief to our minds when we even think about them . . .


Anncoo said...

Love lemons! This is my must try recipe :) Thanks!

Sonia (Nasi Lemak Lover) said...

I also want to try this, look simple and good! Have a good day.

Sonia (Nasi Lemak Lover) said...
This comment has been removed by the author.
Susan said...

That looks delicious! I love lemony desserts. :)

Flourchild said...

How exciting for you to start knitting! I love those thick warm cozy socks too! I can't wait to see what you make.
I too love lemons..the TWD visiting cake really kicks out the lemon flavoring. You should make it!
Your souffle sounds so good! It looks good too!
I miss you!

Hanaâ said...

That looks very pretty, Shandy. Billowy and light! I happen to watch that episode of Cook's Country (or was it ATK?) last week. My husband showed no interest in it. And since I'm a bit egg-o-phobic, I'm afraid it might be too eggy so I might not like it either. But I do love lemons, so who knows, maybe I should try it (and make 1/4 recipe or something).

Shandy, did you NOT make this week's Malted Choc Layer Cake (or cupcakes in my case)? It is sooooo chocolaty delicious. I used a different frosting (original recipe) and it was delicious: creamy, chocolaty and very malt-y. Yum!

Hanaâ said...

Btw, I love that you're taking knitting classes. I took some classes as a teenager. I was the only person there < 50 years. But it was fun anyway. I learned crochet from my Dutch gramma. It's so much fun to make something yourself (whether it's homemade cake or homemade socks). Happy knitting!

Anonymous said...

ma sjekke:)

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