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Based
on a recipe from Judith Maguire, pastry chef at Lalime's
Restaurant, Berkeley, CA |
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Lemon
Cakes |
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Assemble:
8 ounces Redwood Hill Farm Plain Chevre
1/2 cup + 1 tablespoon granulated sugar
2 tablespoons flour
grated zest of 2 small organic lemons
2 eggs, separated |
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Mix
chevre, sugar, flour, zest and egg yolks together with a
rubber spatula. Beat whites until soft peaks form.
Fold beaten whites into cheese mixture.
Fill buttered mini-muffin pans 2/3 full. Bake for 15 minutes
at 350º. Cool for ten minutes and then flip out of pans.
Cool completely before serving. Top with fresh berries. |
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