My Hungarian grandmother, Irene Perhac, gave me this recipe for a lemon custard soufflé, more of a pudding cake, when I was a young bride of twenty-four and just beginning to learn about cooking. Newly settled in San Diego from Chicago, I remember being thrilled when a neighbor invited me to pick some lemons from her tree. I couldn’t get over those hand-picked lemons, the beginning of my ongoing love affair with Meyer lemons.
What is so special to me about a Meyer lemon is not only its thin, shiny rind, but that it tastes so much sweeter than other lemons I have sampled. Once you begin cooking with Meyer lemons, you won’t want to be without them in your kitchen. I use them almost daily when they are in season, and I trade our navel oranges for Meyer lemons with my neighbor if I am short on lemons.
I have had my own Meyer lemon tree, a gift from my other grandmother, for over twenty-five years now, but I still get excited when the lemons begin to ripen this time of year. This week I picked the first handful, and used one to make this dessert, a recipe I have made again and again. My grandmother didn’t know about Meyer lemons, but she would approve, I think. Although battered and stained, I love the recipe card written out by Grandma, so many years ago.
- 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
- Preheat oven to 350 degrees.
- Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
- Beat the egg yolks with a fork and add to mixture. Mix until well blended.
- Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
- Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
- Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.
Lemon pudding cakes are one of my all-time favorite desserts, so I know I would just love this. Pinning it to make sure I make it soon!! Welcome back home, Liz. Missed you!
Thanks, Susan – I learned today to measure out the lemon juice – the Meyers are so juicy that you run the risk of a soup-y pudding.
Sooo pretty and fresh! I wish I could renovate this to be vegan but alas, I think the eggs are pretty critical. LOVE the recipe card photo too.
If anyone can do it, it would be you, my talented friend.
Liz,
So refreshing and of course my favorite lemon of all times!!! Going out to pick mine right now from my tree to make this wonderful dessert! Thank-you!!!
Love those mighty Meyers…
Gorgeous recipe…It inspires me to make it with my own Meyer Lemons, just out the door. This year is looking like a bumper crop. Actually all my citrus trees are hanging low with heavy fruit. Meyer is my favorite too! Love the old recipe card…beautiful cursive handwriting.
Thanks – Mare, we actually have people steal our lemons, as the tree is in the front yard, a busy walking street. Drives me nuts!
Lovely! I have sadly still not been able to find a Meyer lemon here but I love your recipes using them! This looks like a lovely, light dessert. Just delicious!
I wish I could send you some, Jayne –
I know what I’m making for dessert tonight!
Be sure to measure the lemon juice – I put in too much and custard was too runny this time…
I so love your recipes, and I love the original recipe card from your Grandmother. This sounds delicious and easy to make. I wish I had a meyer lemon tree!!
Any lemon will do!
Aaaahhh yes, there is nothing better than an old, stained recipe card. How I wish I had even one from my grandmother. I adore this recipe and meyer lemons. Can’t wait to try this Liz. Looks just up my alley. My lime tree is overflowing too – any favorites to use up limes?
Let me think about limes – have you tried lime marmalade? I like Ina Garten’s recipe from Anna Pump – see my “Meyer Lemon Marmalade” post.
Love the recipe card and the story behind it! I’m just beginning to get some ripe lemons on my tree {although i think my tree needs a little more TLC} this looks like a delicious way to use them!
Oh wow, your grandma’s card looks exactly like my grandma’s cards, even her handwriting. It gave me a pang! And I am about to get some Meyer lemons and this looks SO GOOD. Pinning now.
I hope you can pin it – my button works irregularly – sorry!
I love anything lemon, and this sounds wonderful! I too think handwritten recipe cards make the dish seem that much more special. SO much history on that little card.
I recently wrote a paen to the handwritten recipe as well:
http://relocationtheblog.blogspot.com/2011/12/recipe-card-where-art-thou.html
I love my collection of hand-written cards from so many dear women in my family – and friends too.
My favorite desserts are lemon centric! And paired with the tradition of family this is a perfect recipe for me! A most scrumptious post!
This looks Yummy!!
Looks wonderful! So delicious! So soft!
This recipe will not pin!
I know – very frustrating – sorry. Reported problem.
This sounds, and looks absolutely superb, Liz. What I wouldn’t give for a Meyer Lemon tree of my own.
Thanks, Steve – I never take our little tree for granted –
I love meyer lemons too. This dessert looks incredible! It’s always nice to eat food that reminds you of family.
Love the recipe, Liz…and the story, the sentiment, the handwritten recipe card. That you’ve had your tree for 25 yrs!! I drove by your house on Monday. I was taking my daughter to a pool party on MLK Day (it was nice that day!) not that far from you, about two miles, and L was outside in the front yard working. I almost honked but he would have no idea who I was and we were in a rush for the pool.
When I was pregnant with my daughter, I lived in a 1920s Mission revival in Normal Hts/Kensington and there was a lemon tree there from the 20s! it was HUGE as well as meyer lemon trees, orange, etc. So much citrus…that I never put to proper use!
Come by any time for some lemons – they are ripe!
It browned up sooo beautifully. Well done. GREG
I almost scorched it…My newer oven cooks much faster than my older ones…
Gorgeous recipe card! Also agree that Meyer lemons are wonderful, love my two trees!
[K]
Liz, I love Meyer lemons and this recipe looks like a must-try! I hope you have fully recovered from your hand surgeries by now so your cooking and even gardening are unhampered.
This is such an old family favorite – and yes, my hands are slowly recovering – thanks!
Hi Liz,
Just mixed up your grandmother’s Meyer lemon soufflé and found a hiccup in your recipe.
Your instructions for mixing the ingredients don’t tell you when to add the vanilla, the lemon zest & lemon juice, and the whole milk! Fortunately, you included a pic of your grandma’s recipe card and I was able to read that those 3 ingredients are to be added directly after the egg yolks!!
Hopefully grandma’s notes will save the day, as the soufflé is due out of the oven in 10 minutes. 🙂