Lemon Charlottes with Lemon Curd and Candied Lemon Peel

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

Ingredients

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

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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