Grandma's Recipe of the Month: Meyer Lemon Custard Soufflé
  • ⅓ cup unbleached all-purpose flour
  • ⅔ cup white sugar
  • 1 pinch kosher salt
  • 3 tablespoons unsalted butter, at room temperature
  • 3 large eggs, separated
  • ½ teaspoon vanilla
  • zest and 2 tablespoons juice from 1 Meyer lemon
  • 1 cup whole milk
  • Meyer lemon zest curls, optional garnish
  1. Preheat oven to 350 degrees.
  2. Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
  3. Beat the egg yolks with a fork and add to mixture. Mix until well blended.
  4. Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
  5. Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
  6. Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.
Recipe by Liz The Chef at