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 …

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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