Lemon Custard with Dried Lemon Slices and Lemon Fritters
INGREDIENTS
•
SERVES 6
•
This recipe is an adaptation of one given to us by Alfonso Iaccarino, who uses Sorrento lemons and leaves in his version. As you eat the lemon custard, try scraping your spoon against the inside walls of the lemon "cups" to release a little juice (an
•
6 medium lemons
•
FOR THE DRIED LEMON SLICES:
•
1 large lemon, ends trimmed, cut into 1?8"
•
slices, and seeded
•
1 tbsp. confectioners' sugar
•
FOR THE LEMON CUSTARD:
•
1 cup heavy cream
•
1⁄2 cup milk
•
Finely grated zest of 1 lemon (about 1 tsp.)
•
1⁄2 cup plain whole-milk yogurt
•
1⁄3 cup granulated sugar
•
4 egg yolks
•
FOR THE LEMON FRITTERS:
•
Extra-virgin olive oil, for frying
•
3⁄4 cup flour
•
2 tbsp. light beer
•
1 tsp. granulated sugar
•
1 egg white
•
6 1⁄4"-wide lemon wedges, seeded
•
1⁄4 cup superfine sugar
•
6 small lemon leaves (see Citrus Surprise)
Comments & Reviews
Just A Pinch Sweepstakes