Lemon Charlottes With Lemon Curd And Candied Lemon Peel Recipes

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.

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.

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.

Steps:

• Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use.
• To make tartelette shells:
• Roll chilled sugar dough on lightly floured counter or pastry cloth approximately 1/4" thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature.
• To assemble:
• Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve.

Steps:

• Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.
• In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
• Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
• Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in an airtight container. The peels will keep for several weeks.

Steps:

• With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.

Steps:

• This step (candied lemon peel and syrup) can be prepared up to 3 days ahead.
• To make your candied lemon peel, line any small baking sheet with aluminium foi.
• 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.
• Place the peel in a small saucepan, and just cover the peel with cold water.
• Bring to a boil, then drain.
• Repeating blanching process 2 more times in the same manner as stated above.
• Take your lemon peel, and cut into 1/8 inch wide strips.
• In a medium saucepan, bring 2 cups sugar and 2 cups water to a boil, stirring constantly until sugar dissolves.
• Boil gently for 5 mins, and then add lemon peel.
• Simmer until peel is translucent (this will take approx 15 mins).
• 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.
• Allow these to dry at room temp for 2 hours.
• Transfer peels to an airtight container and store at room temperature.
• Pour the syrup into a bowl, cover and chill.
• For your Lemon Curd.
• This step should be done the day before.
• 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.
• Whisk constantly until mixture thickens and instant-read thermometer reads 160F (this should take approximately 6 mins).
• 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.
• Take a portion (NOT ALL) of your candied lemon peel and finely chop enough to measure 1/4 cup.
• Place this in a small bowl and mix in 1/2 cup of lemon curd.
• Cover and chill.
• Beat whipping cream in a large bowl until speaks form.
• Fold 1 cup of whipped cream into the remaining lemon curd, cover and chill mixture.
• Cover remaining whipped cream and chill.
• 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.
• Take your ladyfingers and cut them into 2 inch lengths, keeping the ends for later.
• Stand 7 ladyfinger pieces upright, side by side, rounded side out, around the inside rim of each souffle dish.
• Place reserved end pices of ladyfingers in the bottom of each souffle dish, making sure to cover completely.
• Take out your chilled syrup, and brush ladyfingers lightly with this syrup.
• 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.
• Cover and chill for at least 2 hours, and up to 1 day ahead.
• 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.
• Carefully remove the plastic wrap.
• Place charlottes on plates.
• 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.
• Sprinkle each with candied lemon and serve immediately.