Okay, I don't expect a home cook or a "foodie" (God, I hate that word) to understand culinary terms or culinary history, but when I go into a restaurant run by a supposedly trained Chef and I see "frozen souffle" on the menu, I want to strip the entire kitchen staff of their damn degrees! There is no such culinary creation! It is impossible! Point-in-fact: the word "souffle" is a bastardization of the French word "souffler" which means to "blow-up." A souffle is a baked dish relying on egg whites to "blow-up" or to be more precise "puff-up." So, why do I bring this up? Because this dish is often referred to in restaurants where you should never eat as a "frozen lemon souffle" - when it is in fact a "creme." Okay, time to hop off my soapbox and let's cook!
I love Meyers lemons (even though there is no such thing since the the strain was wiped out years ago by a fungus) but the faux Meyers lemons availabe today are truly a wonderful combination of Mother Nature and botanical science (yes, the Meyers lemons of today are a combination of nature and science). Meyers lemons are a sweet and small variety of lemon. Matter-of-fact, eating a fully ripe Meyers lemon from a tree is like eating solid lemonade! Simply scrumptious! So, it should go without saying (or writing) that the best lemons to make a lemon creme with is a Meyers lemon.
Meyers Lemon Creme truly is a very easy dessert to prepare. It is simply a lemon curd folded into whipped cream! Yep, it is that simple! You can serve Meyers Lemon Creme two ways. First, right after it is folded; secondly, it can be frozen (what idiot so-called Chef's call a "frozen souffle" because they want to rip you off for more money). If you opt to freeze it, let it thaw about 1 hour before serving.
Ingredients needed to make Meyers Lemon Creme:
- 1 cup freshly squeezed lemon juice
- 1/2 cup sugar
- 2 egg yolks
- 2 eggs
- The grated zest of all the lemons you used to get the juice
- 1/4 tsp. salt
- 12 Tbs. butter, chilled and sliced
- 2 cups whipping cream
- 1/4 cup powdered sugar
- In a medium non-aluminum sauce pan (do not use aluminum or you will have a chemical reaction with the acidity of the lemon juice) and over low heat, whisk together the lemon juice, sugar, egg yolks, eggs, zest and salt until the sugar has dissolved.
- Whisk in the butter until it has melted.
- Increase the heat to medium and whisk the mixture until it has thickened to the pooint where it coats the back of a wooden spoon. You must whisk the mixture the entire time or the eggs will cook and you will ruin the curd.
- Remove the lemon curd from the heat and strain through a fine sieve. Discard any solids.
- Let the lemon curd cool to room temperature and then chill until ready to use.
- Whip the cream until thickened.
- Add the powdered sugar and continue whipping the cream until stiff peaks form.
- Fold the whipped cream into the lemon curd and either serve or freeze.
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