Meyer Lemon & Raspberry Soufflé

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It’s hard to beat a chocolate soufflé, period. But when I found myself with bags of Meyer Lemons (compliments of my mom’s Meyer Lemon tree that seems to be on steroids), I wanted to explore a few ways to use the citrusy fruit. I came across a Martha Stewart recipe for a lemony soufflé pudding and adapted the recipe using Meyer lemons and raspberries. The Meyer Lemon and Raspberry soufflés were not only delicious but simple to make. I’ve never made a soufflé and was dubious when I saw Martha Stewart was the “recipe headliner,” as some of her ideas/crafts/recipes, well…let’s just say the word “easy” does not come to mind. The ingredients here are minimal and uncomplicated which means I can focus on the presentation which is my favorite element of cooking. A chocolate soufflé is still hard to beat but this version offers a light and elegant treat at the end of a meal and would be a great option during the holidays when rich foods are plenty and champagne is being uncorked at every turn.

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Ingredients:
1 teaspoon unsalted butter, for the soufflé cups
5 large eggs, separated
3/4 cup sugar
1 Tb freshly grated Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1 package fresh organic raspberries
2 Tb powdered sugar
whipped cream for garnishing
fresh rosemary for garnish
6-7, 3.5 ounce soufflé cups (World Market has an in depth online selection at chipper prices)

Gently push the fresh raspberries into the light and fluffy batter.

Gently push the fresh raspberries into the light and fluffy batter

Directions:
Preheat the oven to 350 degrees. Using the teaspoon of butter, butter six to seven soufflé cups and set aside. Bring a medium pot of water to a boil.

While the water is boiling, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the Meyer lemon zest and juice.

Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each soufflé  cup (filling each three-quarters full). Place each soufflé cup into the roasting pan and place the pan on a flat surface near the oven. Add two to three fresh raspberries to each soufflé cup by gently pushing them into the batter. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the soufflé cups. Slide the pan into the oven and bake for 20 to 25 minutes. Don’t overcook.

Line your serving platter with slices of Meyer lemons for a bright presentation.

Line your serving platter with slices of Meyer lemons for a bright presentation

Remove the pan from the oven. Set the soufflé cups on a wire rack to cool. In the meantime, cover the bottom of a serving platter with Meyer lemon slices. To serve, set the soufflé cups on top of the Meyer lemon slices. Dust each soufflé cup with confectioners’ sugar and top with a dollop of whipped cream. Garnish the platter with fresh rosemary. Serve warm.

I love using rosemary as a garnish and it looks so fresh against the bright yellow of the lemons

Rosemary always serves as a fragrant and sophisticated garnish

If you try this recipe and like it, let me know what you think!
Cheers!
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Meyer Lemon Limoncello

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When my mom’s Meyer lemon tree was overflowing with glowing yellow citrus, I found myself the lucky recipient of a giant bag on my doorstep. I started researching all the delectable ways these lemons could be incorporated into recipes. It was an experiment that yielded beautiful cocktails and desserts, and one gorgeous roasted chicken.

What makes Meyer lemons so special? ’Lisbon’ and ‘Eureka’ lemons grow year-round and are most likely the lemons you select whenever you reach for them in the grocery store. The Meyer lemon, named after Frank N. Meyer who discovered it in Asia in 1908, is a cross between a lemon and a mandarin. The Meyer lemon is less acidic and sweeter with a more fragrant smelling rind. The Meyer lemon is seasonal, available mainly from December through May (Costco had bags of Meyer lemons this year, which I just noticed).

Obsessed with Limoncello from my first trip to Italy, I decided to use the Meyer lemons to first make my own Meyer Lemon Limoncello. I let my peels infuse for a month and the result was delicious.
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This Christmas, I plan on making Limoncello again with the Meyer lemons and giving homemade bottles as gifts during the holidays. There is so much you can do with the packaging and suggesting different ways to drink, cook and bake with Limoncello. If you want to try this recipe, any lemons will do, but take advantage of the Meyer variety if you have time.

A thick piece of lemon peel can be tied around the neck of the bottle. Create an "L" out of the lemon peel and glue to a gift tag.

A thick piece of lemon peel can be tied around the neck of the bottle. Create an “L” out of the lemon peel and glue to a gift tag.

Ingredients
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11-12 Meyer lemons, washed and dried
1 750-ml bottle vodka (80-to-100 proof)
2 cups sugar
2, 1 quart Mason jars
Strainer/Collander
Small funnel
Decorative/Sealable bottle(s) of your choice

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Cover the Meyer Lemon peels with vodka

Directions
Peel the lemons with a vegetable peeler being careful to avoid the pith. Divide the lemon peels equally between your two, 1-Quart Mason jars. Fill each jar to the top with vodka and seal.

Fill jar to the top, covering all peels, and seal the lid

Fill jar to the top, covering all peels, and seal the lid

Place the Mason jars in a dark, cool spot and let the vodka infuse anywhere from one week to four weeks. *The longer you infuse the vodka the more lemon flavor you will get out of your Limoncello.

Vodka being infused with Meyer Lemons

Vodka being infused with Meyer Lemons

Once you are ready, place your collander/strainer over a measuring cup that is large enough to hold at least two cups but preferably four. Strain the infused vodka through the collander/strainer. It should yield four cups of vodka approximately. Add your four cups of infused vodka to a large pitcher.

Now you will prepare a simple sugar syrup which you will add to the infused vodka (once it has cooled). Bring two cups water and two cups sugar to a boil and stir. Once all the sugar is dissolved, remove from heat and let the simple sugar syrup cool completely.

Once the simple sugar syrup has cooled completely, you will add it to your pitcher of infused vodka and stir. Be sure to taste it and make sure it is to your liking. I used a 1:1 ratio and thought it had the right kick.

Pour Limoncello into a decorative bottle that seals

Pour Limoncello into a decorative bottle that seals

You are ready to bottle your Limoncello. Pour into the decorative bottles you selected using a small funnel or a steady hand! I found the pretty bottles you see here at Cost Plus but am certain any variety and any size can be found online. Chill the finished Limoncello in the fridge or freezer for four to five hours before enjoying. I always keep my Limoncello in the freezer as I like to serve it cold and it will last much longer (up to a year).
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Limoncello Ideas