Sunday, February 14, 2010

Lemon Marscapone Custard

My Mom and my friend Kristi gave me a bunch of Meyer Lemons...which I love, so I am always looking for yummy ways to use them. Here is one I came up with last night and everyone loved them! xo

8 Eggs
1 1/2 C Fresh Lemon Juice, you can use refrigerated
8 oz Mascarpone Cheese
1 1/4 C Sugar
Zest of 2 lemons
2 Pkg Puff Pastry

Heat oven to 400 degrees.

Bring puff pastry to room temperature, with a rolling pin, roll each piece of dough until it is half its original thickness. Cut dough in sixths. Spray a large size cupcake tin with Pam. Place each square in a cup, folding over the edges. Set aside.

In the bowl of a stand mixer or food processor add eggs, lemon juice, sugar, zest and mascarpone cheese, process or mix until all ingredients are incorporated and mixture is light yellow. Ladle into each pastry lined cup and bake at 400 degrees for 20 minutes. Custard will set as it cools. Serve warm with whipped cream.

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