This dramatic soufflé makes a tasty ending to my early spring menu. Bring it right to the table, place it on a trivet, garnish with lemon juice and a dusting of powdered sugar.
1. Preheat oven to 375 degrees and generously butter a 9-inch cast iron skillet.
2. Put the 6 egg whites and cream of tartar in a large bowl. Starting on low speed, beat the whites until foamy, add ⅓ cup of sugar and salt. Continue beating, increasing speed until egg whites form stiff but not dry peaks. (Do not overbeat.) Set aside.
3. Put egg yolks in another bowl with the remaining ⅓ cup sugar. Beat on medium-high speed until pale and thick. Beat in lemon juice, extract, and flour until well incorporated.
4. Fold ¼ of the whipped egg whites into the yolk mixture to lighten it. Gently fold the remaining egg whites until just incorporated.
5. Heat the skillet over medium, then gently pour the soufflé batter into the skillet and cook over medium heat for about 2 minutes.
6. Transfer the skillet to the oven and bake for 7 to 10 minutes in preheated oven.
7. Remove the skillet from the oven, squeeze the juice of the lemon over the soufflé, and dust with the confectioners’ sugar. Serve immediately.
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