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1
Line small baking sheet with foil.
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2
Using vegetable peeler, remove peel from lemons in long strips (yellow part only).
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3
Place in small saucepan.
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4
Add enough cold water to cover generously; bring to boil.
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5
Drain.
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6
Repeat blanching 2 more times.
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7
Cut lemon peel into 1/8-inch-wide strips.
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8
Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves.
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9
Boil gently 5 minutes.
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10
Add lemon peel; simmer until peel is translucent, about 15 minutes.
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11
Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat.
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12
Let dry at room temperature 2 hours.
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13
Transfer lemon peel mixture to airtight container.
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14
Pour syrup into bowl.
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15
(Candied lemon peel and syrup can be made 3 days ahead.
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16
Store peel at room temperature.
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17
Cover and chill syrup.)
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18
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 160F, about 6 minutes.
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19
Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
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20
Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl.
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21
Mix in 1/2 cup lemon curd; cover and chill.
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22
Beat whipping cream in large bowl until peaks form.
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23
Fold 1 cup whipped cream into remaining lemon curd; cover and chill.
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24
Cover remaining whipped cream; chill.
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25
Line six 3/4-cup souffle dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang.
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26
Cut ladyfingers into 2-inch lengths, reserving ends.
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27
Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish.
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28
Place reserved end pieces of ladyfingers in bottom of each dish, covering completely.
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29
Brush ladyfingers lightly with lemon syrup.
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30
Spoon 1/4 cup lemon cream mixture into center of each dish.
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31
Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each.
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32
Chill at least 2 hours.
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33
(Can be made 1 day ahead.
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34
Cover; keep chilled.)
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35
Using plastic wrap as aid, lift charlottes out of souffle dishes.
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36
Carefully peel off plastic wrap.
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37
Place on plates.
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38
Spoon reserved whipped cream into pastry bag fitted with medium star tip.
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39
Pipe whipped cream rosette atop each charlotte.
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40
Sprinkle each with candied lemon peel.
