Lemon Charlottes With Lemon Curd And Candied Lemon Peel Recipes

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.
• Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.
• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.
• For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

LEMON CHARLOTTES WITH LEMON CURD AND CANDIED LEMON PEEL

Steps:

• For candied lemon peel:
• 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 sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. 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. Let dry at room temperature 2 hours. Transfer lemon peel mixture to airtight container. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
• For lemon curd:
• 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. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
• Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl. 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.
• 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. 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. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. 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.)
• Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.