Make your Heart Sing with Lemon Souffle

Today I want to share a little recipe that I made with Meyer Lemons that will make your heart sing! It’s so flavorful, and as I read and adapted it from Cook’s Illustrated (love their magazine), I thought about the hang-ups that people have when it comes to entertaining, opening their homes, and inviting others in. I don’t know why, but this recipe had me thinking …

I’m happy that when I practice hospitality I’ve learned to not expect anything in return.

I really mean that. I don’t expect a return invitation or a return payment of words. We genuinely have people in to our home because we want to get to know them more, or to sincerely catch up with old friends. But it wasn’t always that way.

Looking back, there were many times (in my early 30s) where we’d invite others in, and then I’d wait for a return invitation. That’s not good. The “thoughts” wouldn’t consume me (who has time for that), but if I wasn’t careful, my mind could get the best of me.

I bet you know what I’m talking about. :)

I just wish we all felt comfortable enough in our own homes that we wouldn’t care what people think and wig out about invitations. That we’d open our homes more to love others, and to get beyond the “hurts” of “who’s turn it is to invite.”

Do you have hang-ups regarding inviting others in, or have you mastered the art of hospitality?

And what’s your favorite way to eat a Meyer Lemon?

PS. The tip of “don’t open the oven door during the first 7 minutes” is TRUE. I did. Oops! It went a little flat, but still had delicious flavor.


Recipe: Lemon Souffle

Summary: Bright lemon flavor of souffle (adapted from Cook’s Illustrated magazine) cooked on the stove, and then finished in the oven. Best to not open the oven door during the first 7 minutes in the oven.


  • 5 large eggs, separated
  • 1/4 tsp. cream of tarter
  • 2/3 cup granulated sugar
  • 1/8 tsp. salt
  • 1 tsp. lemon zest plus 1/3 cup juice (2-3 lemons)
  • 2 T. all purpose flour
  • 1 T. unsalted butter
  • Confectioner’s sugar


  1. Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer fitted with whisk, whip egg whites and cream of tarter together on medium-low speed until foamy, about 1 minute.
  2. Slowly add 1/3 cup sugar and salt, then increase speed to medium-high and continue to whip until stif peaks form, 3-5 minutes. Gently transfer whites to clean bowl and set aside.
  3. Using stand mixer (no need to wash bowl0, whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minutes.
  4. Whip in lemon zest an djuice and flour until incorporated, about 30 seconds.
  5. Whisk 1/4 of whipped egg whites into yolk mixture until almost no white streaks remain. Gently fold in remaining egg whites until just incorporated.
  6. Melt butter in 10-inch ovensafe skillet over medium-low heat. Swirl pan to coat evenly with melted butter, then gently scrape souffle batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.
  7. Transfer skillet to oven and bake souffle until puffed, center jiggles slightly when shaken, and surface is golden, 7-11 minutes. Using potholder, remove skillet from oven.
  8. Dust with confectioner’s sugar and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4


12 comments on “Make your Heart Sing with Lemon Souffle”

  1. Totally know what you are talking about!!! But with five kids 9 and under, the invites over a few and far between. Its just too much for some folks to have seven people invade their space! We have decided that we still want to be with friends and still want social interaction, so we invite them into our home. At least once a month… have been doing it for five months now and it’s great!! Beautiful looking souffle by the way!

  2. Pingback: Souffle meal | Logorequired

  3. Looks wonderful!

    Sandy I do want to give you the head’s up on something. A blogger friend of mine used a Cooks Illustrated recipe and adapted it. A rep from Cooks’ Illustrated contacted her and got in a heated arguement over the recipe. Seems they don’t like anyone “adapting” one of their recipes. They demanded she take down the recipe unless it was writen exactly as they intended.

    I just wanted to let you know in case you get an email or comment from CI !!!

  4. Quick question…how would you suggest freezing lemon zest? I zested about 20 and just portion froze them in baggies for the freezer. Good or bag idea? And if bad, suggestions greatly appreciated!

  5. I have always wanted to attempt a souffle but just the work scares me. This one looks lovely and I bet tastes just as lovely.

  6. This looks so amazing. My mom makes an delicious pound cake with meyer lemons…ooh I should share that recipe on my blog. I have by no means mastered hospitality, but I don’t thinks I really have any hang ups about it.

  7. I’m sure you can guess that I’ll be trying this one. My Meyer lemon tree if full production right now. I make lemon curd and lemon bars most of the time. Lemon tart shows up once in a while. Can you see I collect lemon recipes?


  8. Oh my goodness … I adore anything lemon. This looks so yummy. Can’t wait to try it.

    As for that entertaining thing, I’ve shared before that I’d do a lot more of it, if only The Man was as excited about it as I am. I love him to death, but he’s just not a social butterfly. After 31 years, I’ve made peace with it, which I guess is better than fretting. :)

  9. I like lemons. This looks really nice :) :)Love and hugs from the ocean shores of California, Heather :)

  10. I just pinned this to Pinterest because I can’t wait to try it. My mom’s friend recently sent us a bunch of Meyer lemons from her lemon tree, and I’ve been trying to figure out what I wanted to do with them. I might even have enough left to make lemon curd. Thanks for sharing this recipe!

  11. I have some lemons sitting on my counter waiting to be used. Thought I would make a lemon meringue pie to get us through the weekend. But this looks much more interesting.

    I remember waiting for those return invitations that never happened. Got over that a long time ago and open my doors to anyone and everyone who wants to share a meal with us.

  12. Good Morning Sandy! This is great advice. Doing things for others or inviting them into our homes without expecting a thing in return frees us from the burden of such ugly feelings. It makes the experience so much richer. BTW — Lemons in the winter always make me happy. Can’t wait to try this recipe!!! Flat or not it looks delicious!!!

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