Lemon Omelet-Souffle

This is a souffle that won’t stress you out. Instead of one finicky souffle that collapses on the walk to the table, you spoon big dollops of airy egg mixture into a bubbling citrus sauce and bake the whole thing in a single pan.

Six whipped egg whites do the lifting, with just two yolks folded in, which keeps it light and only faintly rich. The sauce underneath is fresh lemon and orange juice thickened with a little cornstarch, brought to a boil so it’s piping hot when the eggs hit it. That heat sets the bottom while the oven puffs the top.

Pull it when the surface is golden and the center still jiggles slightly; the middle is meant to stay creamy. Spoon the sauce up with each serving and pass sour cream or vanilla yogurt at the table.

Chef Tips

• Beat the whites to stiff, glossy peaks before folding in the yolks, and fold gently so you don’t knock out the air that gives the lift.
• The citrus sauce must be boiling when you add the egg dollops; that heat starts cooking the base on contact.
• Don’t overbake. A slight wobble in the center means a creamy interior; bake it solid and it turns rubbery.
• Use an ovenproof pan pretty enough to serve from, so you never have to move the delicate souffle.

Variations

• Swap the orange juice for all lemon if you want a sharper, more pucker-y bite.
• Stir fresh berries into the sauce in the last minute for color and tartness.
• Dust the finished souffle with powdered sugar instead of serving sour cream for a lighter finish.