Individual Lemon Madeleine Trifles~

A Skinny Chick original recipe


Lemon Curd:

Zest from 1 1/2 lemons

3/4 cup sugar

1/2 stick (4 tablespoons) butter, at room temperature

3 eggs

1/4 cup lemon juice


Whiz together zest and sugar in food processor till zest is fine and incorporated well.


Cream lemon sugar and butter with mixer.  Add eggs, one at a time, followed by the lemon juice.  Mix well.

Pour the mixture into a sauce pan and cook over low heat till thickened, stirring constantly.  This should take about 10 minutes.  Cool, cover and refrigerate.


Filling:

4 ounce cream cheese, at room temperature

3/4 cup sugar

2 tablespoons lemon juice

3/4 cup whipping cream, whipped

With mixer, combine cream cheese, sugar and lemon juice.  When well mixed, fold in whipped cream.  Refrigerate till needed.


Topping:

1 cup whipping cream

1/4 cup powdered sugar


Whip cream and sugar till soft peaks form.  Refrigerate till needed.

Cake:

12 Donsuemor Lemon Zest Madeleines


Assembly:

Divide lemon curd between 4 one cup glass bowls.  Insert 3 madeleines around perimeter with scalloped sides facing outward.  Divide filling between dishes and smooth top to edges.  Top with whipping cream and refrigerate at least 2 hours before serving.

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