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Author Notes: I have a 3D cake business and make a lot of specialty carved cakes and cupcakes. I made it for cupcakes and it's such a hit. I work around cakes and cupcakes all the time so I created this recipe for a tart my family would love. I also love Meyer Lemons and it just takes it to the next level. —saralane
Meyer Lemons, zested and juiced
cups Mascarpone cheese
cup fresh whipped cream
cup lemon curd
cup marshmallow cream
Meyer Lemons, zested
tablespoons Italian Ice Syrup
teaspoons Lemoncello (optional)
lady fingers, crushed and sprinkled for garnish
- 1 tart crust baked and ready to fill.
- For 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.
- In 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)