For the Lemon Lovers Table that I recently created I included some citrus-infused treats. At each place setting there was a decorated sugar cookie to welcome my guests. Other desserts included the cutest lemon petit-fours from Trader Joe's and homemade Lemon Posset and Lemon Cupcakes.
I had my first taste of lemon posset at ad hoc restaurant and I was immediately hooked on the creamy, tangy dessert. It was so refreshing, especially after having ad hoc's famous buttermilk fried chicken! Luckily I found a recipe from Cook's Illustrated that couldn't be simpler to make using only three ingredients: heavy cream, sugar and lemons.
For the lemon cupcakes I used a vanilla cake recipe from The Cupcake Project. It was the winner of a recent taste test from The Kitchen. While the cupcakes were really tasty, I actually prefer a cake that has a tighter crumb to it. I frosted the cupcakes with Swiss meringue buttercream that was mixed with pre-made lemon curd. To pipe the buttercream swirls I used a large petal tip (Ateco #126). I confess it was a decorating technique I pinched from Violet bakery in London.
