Lemon Charlottes with Lemon Curd and Candied Lemon Peel

Ingredients

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

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