A bright and perfectly decadent dessert! Tender lemon cakes are filled with a warm molten custard center and sure to leave everyone smitten!
Ingredients
1 (4 oz) white chocolate baking bar, broken into pieces
1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
2/3 cup (92g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 tsp salt
4 large eggs
4 large egg yolks
3/4 cup (226g) bottled lemon curd (tested with Dickinson’s)
1 1/2 Tbsp fresh lemon zest
1/2 tsp vanilla extract
Toppings
1/2 cup (120ml) heavy cream
1 1/2 Tbsp (12g) powdered sugar
Fresh berries (optional)
Mint leaves (optional)
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