saralane's Notes:
Expand1 tart crust Ask a question about this ingredient
4 Meyer Lemons, zested and juiced Ask a question about this ingredient
1 1/2 cup Mascarpone cheese Ask a question about this ingredient
3/4 cups fresh whipped cream Ask a question about this ingredient
2/3 cups lemon curd Ask a question about this ingredient
2/3 cups marshmallow cream Ask a question about this ingredient
2 Meyer Lemons, zested Ask a question about this ingredient
2 tablespoons Italian Ice Syrup Ask a question about this ingredient
2 teaspoons Lemoncello (optional) Ask a question about this ingredient
5 lady fingers, crushed and sprinkled for garnish Ask a question about this ingredient
1 tart crust baked and ready to fill.
Ask a question about this stepFor the Italian Ice Syrup: Bring to a boil the 4 lemons that were zested and juiced. Once it boils, take off heat, strain and allow to cool. Reserve 2 tablespoons of the syrup for the filling.
Ask a question about this stepIn a bowl, mix the mascarpone cheese, lemon curd, marshmallow cream, 2 teaspoon of lemon zest, Italian ice syrup and lemoncello. Fold in the whipped cream. Fill tart crust. Garnish crushed lady fingers and fresh Meyer Lemon zest. Optional: Add drunken raspberries for garnish that have been soaked in lemoncello.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
How do you use this recipe for cupcakes? I would like to try to make the this recipe for cupcakes as she said she has done. thanks Can you email response to Sk8smom1@msn.com?