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1
This step (candied lemon peel and syrup) can be prepared up to 3 days ahead.
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2
To make your candied lemon peel, line any small baking sheet with aluminium foi.
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3
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.
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4
Place the peel in a small saucepan, and just cover the peel with cold water.
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Bring to a boil, then drain.
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6
Repeating blanching process 2 more times in the same manner as stated above.
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7
Take your lemon peel, and cut into 1/8 inch wide strips.
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8
In a medium saucepan, bring 2 cups sugar and 2 cups water to a boil, stirring constantly until sugar dissolves.
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Boil gently for 5 mins, and then add lemon peel.
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Simmer until peel is translucent (this will take approx 15 mins).
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11
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.
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12
Allow these to dry at room temp for 2 hours.
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13
Transfer peels to an airtight container and store at room temperature.
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14
Pour the syrup into a bowl, cover and chill.
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15
For your Lemon Curd.
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16
This step should be done the day before.
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17
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.
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18
Whisk constantly until mixture thickens and instant-read thermometer reads 160F (this should take approximately 6 mins).
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19
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.
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20
Take a portion (NOT ALL) of your candied lemon peel and finely chop enough to measure 1/4 cup.
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21
Place this in a small bowl and mix in 1/2 cup of lemon curd.
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Cover and chill.
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23
Beat whipping cream in a large bowl until speaks form.
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24
Fold 1 cup of whipped cream into the remaining lemon curd, cover and chill mixture.
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25
Cover remaining whipped cream and chill.
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26
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.
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27
Take your ladyfingers and cut them into 2 inch lengths, keeping the ends for later.
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28
Stand 7 ladyfinger pieces upright, side by side, rounded side out, around the inside rim of each souffle dish.
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29
Place reserved end pices of ladyfingers in the bottom of each souffle dish, making sure to cover completely.
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30
Take out your chilled syrup, and brush ladyfingers lightly with this syrup.
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31
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.
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32
Cover and chill for at least 2 hours, and up to 1 day ahead.
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33
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.
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34
Carefully remove the plastic wrap.
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35
Place charlottes on plates.
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36
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!)
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37
and pipe whipped cream rosette atop each charlotte.
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38
Sprinkle each with candied lemon and serve immediately.
