Lemon Charlottes with Lemon Curd and Candied Lemon Peel

Lemon Charlottes with Lemon Curd and Candied Lemon Peel
You can never have too many side dish recipes, so give Lemon Charlottes with Lemon Curd and Candied Lemon Peel From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only).
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VegetableVegetable
LemonLemon
Equipment you will use
PeelerPeeler
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Place in small saucepan.
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Sauce PanSauce Pan
3
Add enough cold water to cover generously; bring to boil.
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WaterWater
4
Drain. Repeat blanching 2 more times.
5
Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes.
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Lemon PeelLemon Peel
SugarSugar
WaterWater
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Sauce PanSauce Pan
6
Add lemon peel; simmer until peel is translucent, about 15 minutes. Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat.
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Lemon PeelLemon Peel
SugarSugar
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Slotted SpoonSlotted Spoon
7
Let dry at room temperature 2 hours.
8
Transfer lemon peel mixture to airtight container.
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Lemon PeelLemon Peel
9
Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
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Lemon PeelLemon Peel
SyrupSyrup
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BowlBowl
1
Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes.
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Lemon JuiceLemon Juice
EggEgg
Egg YolkEgg Yolk
SugarSugar
WaterWater
SaltSalt
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Double BoilerDouble Boiler
Kitchen ThermometerKitchen Thermometer
WhiskWhisk
BowlBowl
2
Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
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WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
3
Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl.
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Lemon PeelLemon Peel
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BowlBowl
4
Mix in 1/2 cup lemon curd; cover and chill. Beat whipping cream in large bowl until peaks form. Fold 1 cup whipped cream into remaining lemon curd; cover and chill. Cover remaining whipped cream; chill.
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Whipping CreamWhipping Cream
Whipped CreamWhipped Cream
Lemon CurdLemon Curd
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BowlBowl
5
Line six 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang.
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WrapWrap
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Plastic WrapPlastic Wrap
6
Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish.
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LadyfingersLadyfingers
7
Place reserved end pieces of ladyfingers in bottom of each dish, covering completely.
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LadyfingersLadyfingers
8
Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
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LadyfingersLadyfingers
Lemon CurdLemon Curd
SyrupSyrup
CreamCream
LemonLemon
9
Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap.
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WrapWrap
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Plastic WrapPlastic Wrap
10
Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte.
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Whipped CreamWhipped Cream
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Pastry BagPastry Bag
11
Sprinkle each with candied lemon peel.
Ingredients you will need
Lemon PeelLemon Peel
DifficultyHard
Ready In45 m.
Servings6
Health Score6
Dish TypesSide Dish
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