By DrGaellon on August 26, 2012
"From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. http://bit.ly/PKPtCc Don’t open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle."
Serving Size: 1 (123 g)
Servings Per Recipe: 4