Gluten Free Meyer Lemon Custard with Almond Thyme Crumble
This Gluten Free Meyer Lemon Custard with Almond Thyme Crumble and Honey Mascarpone is completely made ahead of time... a stunning easy entertaining dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sharedappetite.com.
Cooking tools:
- Food processor
- Pastry cutter
- Ramekin
- Fine-mesh sieve
- Microplane
- Parchment paper
- Saucepan
- Double boiler
- Baking sheet
- Oven
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
- Chef's knife
- Cutting board
- Citrus press
- Serving glass
Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh Meyer lemon juice (2 to 3 lemons)
- 6 tablespoons cold unsalted butter, cut into 1 tablespoon pieces
- 1 1/3 cups Bob's Red Mill finely ground almond meal/flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon chopped fresh thyme
- Zest from 1/2 Meyer lemon
- 1/2 cup cold butter, chopped into chunks
- 8 ounces mascarpone
- 1 tablespoon honey
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