Lemon Charlottes with Lemon Curd and Candied Lemon Peel

Lemon Charlottes with Lemon Curd and Candied Lemon Peel
Photo by Mark Thomas

Ingredients

  • 4 lemons
  • ¾ cup sugar
  • 4 large egg yolks
  • 2 large eggs
  • 1 salt
  • 1 ¼ cups whipping cream
  • 42 soft ladyfingers (from two 3-ounce packages)
  • + 3 more ingredients
    • ½ cup fresh lemon juice
    • 2 cups water
    • 3 cups sugar

Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only). Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sug...

View full recipe at Epicurious

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