lan to serve it.
For lemon curd: Whisk first 4 ingredients in
For baskets: Preheat oven to 350\
ix, instant pudding, lemon extract, vanilla extract, lemon zest, sour cream, oil
eef slices with the steak sauce, ginger and garlic pastes, salt
For Lemon-Caper Sauce; Mix all ingredients together in
br>Add the vanilla and lemon oil and beat until well
1/2 inches. Refrigerate for 1 hour, preferably in the
o scrape down sides. Add Lemon Curd, and beat until blended.
Make lemon curd whisk together zest, juice, sugar
granulated sugar, lemon zest and juice. Set aside for 30 mins, stirring
stand mixer, beat butter, lemon zest and sugar until light
extending paper above long sides for handles.
Beat the egg
aper 1 inch above edges for handles.
Place graham crackers
to make lemon curd: Combine the first three ingredients
Preheat oven to 325\u00b0F. Lightly coat a 7 inch springform pan with oil.
Beat cream cheese, ricotta, lemon curd, honey, egg yolks and lemon zest together. Whip egg whites to soft peaks then fold into cheese mixture. Transfer to prepared pan and bake for 35-40 mins, until golden and just set in the center. Turn off oven and allow cheesecake to cool with door ajar. Chill for at least 3 hours.
Serve with blueberries and yogurt.
For the cake:
Melt 6
n plastic wrap and chill for 30 mins.
Preheat oven
FRESH LEMON CURD: In a double boiler, over
Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.
Sift flour, baking soda and sugar into a medium bowl; stir in lemon peel. Make a well in center. Gradually whisk in combined milk and egg.
Heat a large skillet on medium heat. Add 1/2 tbsp of the butter; swirl around pan to coat. Drop tablespoons of batter into pan, allowing room for spreading. Cook until browned both sides. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
Serve pancakes with whipped cream and lemon curd.