Lemon Charlottes with Lemon Curd and Candied Lemon Peel

Health score
6%
Lemon Charlottes with Lemon Curd and Candied Lemon Peel
45 min.
6
632kcal

Suggestions


If you're looking to impress your guests with a delightful dessert, look no further than these exquisite Lemon Charlottes with Lemon Curd and Candied Lemon Peel. This elegant treat combines the zesty brightness of fresh lemons with the creamy richness of whipped cream and luscious lemon curd, creating a harmonious balance that will tantalize your taste buds.

Each charlotte is beautifully encased in soft ladyfingers, which not only provide structure but also soak up a lovely lemon syrup that enhances every bite. The candied lemon peel adds a delightful crunch and a vibrant burst of flavor, elevating this dessert from simple to sublime. Perfect for special occasions or a fancy dinner party, these charlottes are as stunning as they are delicious.

With a prep time of just 45 minutes, you can create a gourmet dessert that looks as though it came straight from a fine-dining restaurant. Although the candied lemon peel requires some advance preparation, the end result is well worth the effort. Impress your family and friends with your culinary skills and share a slice of this lemon-infused wonder that promises to leave everyone raving about your baking prowess!

Ingredients

  • large egg yolks 
  • large eggs 
  • 42  purchased ladyfingers soft (from two 3-ounce packages)
  • 0.5 cup juice of lemon fresh
  •  lemons 
  • pinch salt 
  • 0.8 cup sugar 
  • cups water 
  • 1.3 cups whipping cream chilled

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • whisk
  • plastic wrap
  • double boiler
  • kitchen thermometer
  • aluminum foil
  • slotted spoon
  • pastry bag
  • peeler

Directions

  1. Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only).
  2. Place in small saucepan.
  3. Add enough cold water to cover generously; bring to boil.
  4. Drain. Repeat blanching 2 more times.
  5. 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.
  6. 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.
  7. Let dry at room temperature 2 hours.
  8. Transfer lemon peel mixture to airtight container.
  9. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
  10. 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.
  11. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
  12. Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl.
  13. 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.
  14. 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.
  15. 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.
  16. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely.
  17. 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.)
  18. Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap.
  19. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte.
  20. Sprinkle each with candied lemon peel.

Nutrition Facts

Calories632kcal
Protein8.83%
Fat41.34%
Carbs49.83%

Properties

Glycemic Index
15.93
Glycemic Load
18.65
Inflammation Score
-7
Nutrition Score
16.079565312551%

Flavonoids

Eriodictyol
16.37mg
Hesperetin
23.03mg
Naringenin
0.68mg
Luteolin
1.37mg
Kaempferol
0.02mg
Myricetin
0.36mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:631.56kcal
31.58%
Fat:29.84g
45.91%
Saturated Fat:15.72g
98.26%
Carbohydrates:80.92g
26.97%
Net Carbohydrates:78.07g
28.39%
Sugar:28.84g
32.04%
Cholesterol:410.6mg
136.87%
Sodium:167.98mg
7.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.34g
28.67%
Vitamin C:46.33mg
56.15%
Vitamin B2:0.58mg
34.18%
Vitamin A:1427.48IU
28.55%
Phosphorus:252.32mg
25.23%
Folate:97.64µg
24.41%
Iron:3.87mg
21.49%
Vitamin B1:0.29mg
19.26%
Selenium:13.41µg
19.16%
Vitamin B5:1.74mg
17.44%
Vitamin B12:1.03µg
17.1%
Vitamin B6:0.25mg
12.31%
Vitamin D:1.74µg
11.59%
Calcium:115.43mg
11.54%
Fiber:2.85g
11.39%
Manganese:0.22mg
11.06%
Zinc:1.54mg
10.24%
Vitamin B3:1.76mg
8.79%
Potassium:290.27mg
8.29%
Copper:0.14mg
7.18%
Vitamin E:1.06mg
7.08%
Magnesium:23.05mg
5.76%
Vitamin K:1.72µg
1.63%
Source:Epicurious