Apple Lemon Puff

Apple lemon puff is a small-batch breakfast that walks the line between dessert and brunch. Sliced apple rings get sauteed in butter and sugar until syrupy and tender, then tucked under a soft, lemon-scented egg topping that bakes into a delicate, souffle-like puff with a fragrant golden crown.

The technique is straight French souffle in miniature. Egg yolks get whipped with lemon zest and vanilla until pale, then a stiff egg white meringue with flour and sugar is folded in. Folding is the make-or-break step. Use a wide spatula, cut down through the middle, and turn gently. Stir or rush and the air collapses, leaving you with a flat custard.

Bake just until the top is set and lightly golden. The puff will rise tall in the oven, then settle as it cools. Serve at once for the most dramatic presentation.

Kitchen Tips

• Use a tart apple like Granny Smith or Pink Lady so the fruit holds shape and balances the sweet topping.
• A small ramekin or 2-cup baking dish keeps the puff tall instead of spreading thin.
• Grate the lemon peel directly over the bowl so the oils fall in too. They are where the flavor lives.
• Egg whites whip fastest at room temperature in a perfectly clean bowl. Any trace of yolk kills the foam.
• Dust with powdered sugar at the table and serve with a spoon of whipped cream.

Variations

• Swap lemon for orange zest and add a splash of Grand Marnier for a brunch-ready twist.
• Use sliced pears in place of apples and a touch of ground cardamom in the meringue.
• Sprinkle the top with sliced almonds before baking for crunch and a nutty edge.