My fondness for lemons definitely led me to this recipe. It's been sitting in a folder for a while, one of those types of recipes you cut out of a magazine and file away for some future date. I've been thinking about it recently, though, and decided to just make it, since I had the ingredients on hand, and it looked pretty simple. Often, I make desserts for no reason at all, other than just to enjoy the eating process. For holidays, my mom and I usually make the traditional goods, like pies and cookies, and we're usually so focused on the various components of the main meal that the idea of trying something new or fancy for dessert sounds like too much work. Usually the male members of our family complain when we try something new or outlandish on holidays, any way, so we might as well stick to what we know is good, fairly simple, and appreciated. So, on the regular days, during the weeks when nothing's going on, I'm inclined to try something new or different.
This recipe was a cinch to pull together. Really. Hardly took any time at all. It baked into a nice, creamy custard with the eggy fluffiness of a souffle crusting the top. I didn't actually use Meyer lemons, so regular lemons will work just fine. I didn't increase the sugar, either, because of my penchant for all things tart, although the average person might have, since Meyer lemons aren't so sour as regular lemons. That being said, if you do use Meyer lemons, I might even suggest decreasing the amount of sugar called for, to get the right sweet-tart balance, because they were just perfect without the added sweetness a Meyer would provide.
Using an electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions.
Makes 6 servings.