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
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Ingredients
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1
tart crust
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4
Meyer Lemons, zested and juiced
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1 1/2 cups
Mascarpone cheese
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3/4 cup
fresh whipped cream
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2/3 cup
lemon curd
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2/3 cup
marshmallow cream
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2
Meyer Lemons, zested
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2 tablespoons
Italian Ice Syrup
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2 teaspoons
Lemoncello (optional)
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5
lady fingers, crushed and sprinkled for garnish
Directions
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1 tart crust baked and ready to fill.
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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.
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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.
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