ablespoons sugar, cream of tartar and a pinch of salt in bowl
in) from the edges of each rectangle with a sharp
br>Brush every other cup of 2, 1/2 cup muffin
FRESH LEMON CURD: In a double boiler, over
uffins.
Add 2/3 of the lemon curd in 6 or 7
rumbs.
Combine the yogurt, lemon juice, peel, egg and yolk
en rack in the center of the oven.
Have
ol in the vegetable crisper of the refrigerator. The dough
il. Line bottoms of two 9-inch round
oon, place a teaspoon of raspberry jelly in the
For the lemon curd, combine all ingredients in a
cake with 3/4 of the lemon curd and half the whipped
50\u00b0F. Line 8 recesses of a 12-cup muffin pan
eaks form. Fold one-third of the egg white into the
Mix the mascarpone, yogurt, lemon peel, powdered sugar and vanilla in a bowl with a whisk until smooth. Add spoonfuls of lemon curd and lightly mix to give streaks of lemon in the mascarpone. Spoon 2-3 tbsp of the mixture into each of 4 glasses.
Dip 1/2 of the ladyfingers into the liqueur and arrange them on top of the mascarpone. Top with just over 1/2 of the remaining mascarpone. Dip the remaining ladyfingers in the remaining liqueur. Layer in the glasses with the remaining mascarpone. Sprinkle with pistachios..
inch into the base of each heart. Using a 1
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.
ake:
Melt 6 oz of white chocolate chips in the
n juice of 1 lemon.
Meanwhile, combine sugar, lemon juice, and lemon zest
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.