When you think of spring and summer foods, lemon always has a way of coming up. Whether it is used to dress a salad, as a flavor for chicken or a part of your asparagus, it makes us think of sunshine and outdoors. Lemon can be far more than a seasoning however, it takes on a wonderful flavor all of its own that can be the centerpiece of any desert or main dish. When baking this dessert, make sure to keep the oven closed up until the last few minutes, when you will need to check frequently to make sure it does not over bake. This dessert should be served immediately.
Ingredients:
- 5 large eggs
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 1/8 tsp salt
- 1/3 cup juice from lemons and a teaspoon of grated lemon zest (approximately 2 to 3 lemons)
- 2 tbsps. flour
- 1 tbsp. unsalted butter
- Powdered Sugar for dusting
Instructions:
Preheat oven to 375 degrees Fahrenheit.
Separate eggs placing egg whites in your mixing bowl and set egg yolks aside. Using a mixer, beat eggs whites with cream of tartar on medium low. Beat for 1 minute or until the egg whites are foamy. Add half of the sugar and the salt to the mixture slowly. Once it is incorporated increase the speed of the mixer to medium high. Beat until the eggs form stiff peaks, approximately 4-5 minutes. Carefully spoon egg white mixture into another mixing bowl.
In first mixing bowl add the yolks and the rest of the sugar. Beat on medium high until the mixture is pale and thick, approximately one minute. Add lemon juice, zest, and flour, and mix again until all the ingredients are mixed together.
Whisk in a quarter of the egg whites until there are only a couple of white streaks left, do not over beat. Carefully fold in the remainder of the eggs, just until mixed.
Add butter to a 10 inch skillet and melt over low. Make sure the butter covers the entire bottom of the skillet. Carefully pour/spoon mixture into the pan and cook until the edges of the soufflé start to set and bubble.
Put the pan into the center of the oven and bake until the soufflé is puffy but still jiggles just slightly. The surface should be golden brown. Do not open the oven for the first 7 minute, then begin to check until the soufflé is done, up to 4 more minutes. Sprinkle powdered sugar on top.
