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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This step (candied lemon peel and syrup) can be prepared up to 3 days ahead. | 2. To make your candied lemon peel, line any small baking sheet with aluminium foi. | 3. Using your vegetable peeler, remove the peel from your lemons in long strips, making sure you DO NOT remove the white portion as well, only the yellow. | 4. Place the peel in a small saucepan, and just cover the peel with cold water. | 5. Bring to a boil, then drain. | 6. Repeating blanching process 2 more times in the same manner as stated above. | 7. Take your lemon peel, and cut into 1/8 inch wide strips. | 8. In a medium saucepan, bring 2 cups sugar and 2 cups water to a boil, stirring constantly until sugar dissolves. | 9. Boil gently for 5 mins, and then add lemon peel. | 10. Simmer until peel is translucent (this will take approx 15 mins). | 11. Using a slotted spoon (DO NOT THROW AWAY THE SYRUP), transfer your peel to aluminum covered pan and sprinkle 1 cup of sugar over the peels and toss to coat completely. | 12. Allow these to dry at room temp for 2 hours. | 13. Transfer peels to an airtight container and store at room temperature. | 14. Pour the syrup into a bowl, cover and chill. | 15. For your Lemon Curd. | 16. This step should be done the day before. | 17. In the top portion of a double boiler over barely simmering water (ie: the water SHOULD NOT touch the top)Whisk your egg yolks, whole eggs, sugar, lemon juice and salt to blend. | 18. Whisk constantly until mixture thickens and instant-read thermometer reads 160F (this should take approximately 6 mins). | 19. Now transfer mixture to a glass bowl, wrap in plastic wrap so that the plastic is touching the surface of the mixture, and refrigerate overnight. | 20. Take a portion (NOT ALL) of your candied lemon peel and finely chop enough to measure 1/4 cup. | 21. Place this in a small bowl and mix in 1/2 cup of lemon curd. | 22. Cover and chill. | 23. Beat whipping cream in a large bowl until speaks form. | 24. Fold 1 cup of whipped cream into the remaining lemon curd, cover and chill mixture. | 25. Cover remaining whipped cream and chill. | 26. Now, line six 3/4-cup souffle dishes (2 inches in dia with 1 1/2 inch-high sides) with plastic wrap, allowing 3 inch overhang. | 27. Take your ladyfingers and cut them into 2 inch lengths, keeping the ends for later. | 28. Stand 7 ladyfinger pieces upright, side by side, rounded side out, around the inside rim of each souffle dish. | 29. Place reserved end pices of ladyfingers in the bottom of each souffle dish, making sure to cover completely. | 30. Take out your chilled syrup, and brush ladyfingers lightly with this syrup. | 31. Spoon 1/4 cup lemon/whipped cream mixture into the center of each dish, and then genty spread a heaping tablespoon of lemon curd/peel mixture over the top of each. | 32. Cover and chill for at least 2 hours, and up to 1 day ahead. | 33. Now that they have chilled for a length of time, remove the charlottes from the souffle dishes by using the plastic wrap to lift up. | 34. Carefully remove the plastic wrap. | 35. Place charlottes on plates. | 36. Spoon reserved whipped cream into a pastry bag fitted with medium star tip(or be creative and use any kind of bag you can cut the tip off of for a less fancy but workable approach!) and pipe whipped cream rosette atop each charlotte. | 37. Sprinkle each with candied lemon and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon peel			candied	-	-	-	-
lemon	4		waxed	5.1233	1.6465	0.1943	0.053
sugar	3	cups		2417.94	604.788	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
lemon curd				-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	2			143.0	0.72	12.56	9.51
sugar	3/4	cup		2417.94	604.788	0.0	0.0
lemon juice	1/2	cup	squeezed	26.84	8.418	0.42700000000000005	0.2928
salt	1/8	teaspoon		-	-	-	-
whipping cream	1 1/4	cups	chilled	438.0	4.44	3.255	46.365
ladyfinger	42			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.