Lemon Charlottes with Lemon Curd and Candied Lemon Peel

Ingredients

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