A couple weeks ago I wrote a blog for Diablo magazine about Meyer lemons, which included a recipe from Chris Fernandez of Piatti restaurants for Meyer Lemon Soufflé with Cointreau Crème Anglaise. Writing about Meyer lemons convinced me that I must integrate this citrus with its subtle floral fragrance into my cooking repertoire.
Today while all of the U.S. was watching the Superbowl (though I am convinced fewer people watch it than we think), I made this Meyer Lemon Soufflé with Cointreau Crème Anglaise. For the recipe, see Diablo magazine’s blog. I also highly recommend the link on the Diablo blog to Tom Hudgens’ article about Meyer lemons.