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Make Meyer's Lemon Creme!  Chef Larry Edwards/Casa de Cuisine
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 Mey