Skillet Lemon Souffle

Skillet Lemon Souffle by Cook's

5 large eggs, separated
1/4 teaspoon cream of tarter
2/3 cup sugar
1/8 teaspoon salt
1/3 cup juice and 1 teaspoon grate zest from 2-3 lemons
2 tablespoons flour
1 tablespoon butter
powdered sugar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer, whip egg whites and cream of tarter 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, 3-5 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 1/4 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 souffle batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.

5. Transfer skillet to oven and bake souffle until puffed, center jiggles slightly when shaken, and surface is golden, 7-11 minutes. Remove skillet from oven.  Dust souffle with powdered sugar and serve immediately.