A lemon souffle at Kinkead’s that tasted more like an omelette left me with a hankering. Thankfully I came across this recipe for lemon “spound” cake (similar to a souffle) and had a bag of Meyer lemons that needed a home. Try it with regular lemons if you can’t find Meyer, but maybe compensate with a touch more sugar.
Although delicious, these had me yearning for more tartness, which is why I added the blueberry sauce. (Note: I tried the recipe a second time with 2 extra tablespoons of lemon juice, using 1 Meyer lemon and 1 regular one, but alas, still not mouth-puckering enough for me. Additional note: Don’t follow my lead by modifying baking recipes–they often don’t turn out when you mess with the science.)
Luckily blueberry sauce is very quick and easy: toss a handful of blueberries with at least 1/4 cup water into a saucepan on high heat. Turn the heat to low after you bring it to a boil. Add sugar and fresh lemon juice to taste. Keep it simmering until it’s the consistency you want, bearing in mind that it will be slightly thicker when cool. Don’t forget to taste constantly so you can fine-tune the sweet & sour balance. For those who prefer not to wing it, try this recipe from the Contessa.
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