For the lemon curd:

3 eggs

3 egg yolks

1/4 cup granulated sugar

1 cup lemon (or Meyer lemon) juice

1 Tbs. lemon zest

pinch of salt

1 stick (8 Tbs.) unsalted butter, at room temperature

3 oz. Lindt white chocolate, roughly chopped

For the candied lemon slices:

2 cups water

1 1/2 cups granulated sugar

3 lemons or Meyer lemons, thinly sliced

For the white chocolate whipped cream:

4 oz. Lindt white chocolate, roughly chopped

1 cup heavy cream

Directions

Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well. Add the lemon juice, lemon zest and salt and whisk to completely combine.

Fill a medium sized saucepan with 2” water. Bring to a simmer over medium high heat. Place bowl with lemon mixture on top of saucepan and cook for about 5 to 7 minutes whisking constantly until mixture is thick and can coat the back of a spoon. Add in butter and white chocolate and stir until smooth. Remove lemon curd from heat.

Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature then chill in the refrigerate overnight.

Make the candied lemon slices by combining sugar and water in a medium sized sauté pan. Bring the mixture to a simmer and stir until sugar is dissolved. Add lemon slices and cook for 3 to 5 minutes or until slices become transparent. Let lemon slices cool and dry on a parchment lined baking rack.

Make the white chocolate whipped cream by adding white chocolate to a medium sized heat proof bowl. Pour warm cream over the white chocolate and let sit for 5 minutes. Whisk mixture until smooth and white chocolate is completely melted. Refrigerate mixture overnight.

Assemble the tart by whipping the white chocolate whipped cream until stiff peaks form, about 30 seconds to 1 minute. Add a couple of dollops of the whipped cream to the center of the lemon tart. Top with lemon slices. Serve immediately or keep tart refrigerated until ready to eat.

Serves 8 to 10

This post was sponsored by Lindt.

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Line 2 baking sheets with parchment paper.","Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.","In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs, vanilla extract, and lemon zest, and beat on high speed until combined, about 1 minute. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.","Using a greased 1/4-cup dry measuring cup, drop mounds of dough on prepared baking sheets-- 6 cookies per sheet. Bake for 18-20 minutes or until the edges are lightly browned. 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All it takes is a toothpick, a zip-top bag & a little creativity for this super cute Halloween-inspired spider web design made with Bob's Red Mill Organic All Purpose Flour! p.s. We used black cocoa, not food dye for the icing!

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$\"\"$

\n\n

I am going to the Golden Globes! What alternate universe did I just fall into? I keep on thinking they are going to email and say just kidding, your invitation was meant for someone else, someone in the “bizz.” Since that hasn’t happened yet at least, I have teamed up with TheFeedFeed & Lindt Chocolate to create a “Golden” Meyer lemon and white chocolate tart in honor of the 74th Golden Globe Awards. Lindt is the Official Confection Sponsor of the Golden Globes for the second year AND a Presenting Sponsor for the Weinstein-Netflix After Party!

\n\n

Meyer lemons are one of my favorite types of citrus and they pair really well with white chocolate - the unsung hero of the chocolate world if you ask me. Plus Meyer lemons create the most gorgeous golden lemon curd that pairs really nicely with that golden statue they hand out, but I won’t hold my breath for one of those.

\n\n

Be sure to follow along as I hit up the Netflix After Party on Sunday January 8 - and even more fun, Lindt is hosting a Twitter Party on January 8 from 8-9PM EST...be sure to join if you can!

\n\n

Here is how you make it:

\n\n

1 pre-baked 9” tart shell (click here for recipe)

\n\n

For the Meyer lemon curd:

\n\n

3 eggs

\n\n

3 egg yolks

\n\n

1/4 cup granulated sugar

\n\n

1 cup Meyer lemon juice

\n\n

1 Tbs. lemon zest

\n\n

pinch of salt

\n\n

1 stick (8 Tbs.) unsalted butter, at room temperature

\n\n

3 oz. Lindt white chocolate, roughly chopped

\n\n

For the candied lemon slices:

\n\n

2 cups water

\n\n

1 ½ cups granulated sugar

\n\n

3 Meyer lemons, thinly sliced

\n\n

For the white chocolate whipped cream:

\n\n

4 oz. Lindt white chocolate, roughly chopped

\n\n

1 cup heavy whipping cream, warm

\n\n

Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well. Add the lemon juice, lemon zest and salt and whisk to completely combine.

\n\n

Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature then chill in the refrigerate overnight.

\n\n

Serves 8 to 10

\n\n

This post has been sponsored by Lindt Chocolate - all opinions expressed are my own.

\n\n

\n
\n

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*Two layers of fluffy, chewy meringue filled with Lindt White Chocolate Cream and sprinkled with fresh raspberries, pomegranate arils, and orange slices.

$\"\"$

When it comes to dessert, I think “what can I make that is extravagantly delicious” first and “what am I going to with/who is going to help eat this extravagantly delicious dessert” second. Such a way of going about things often leaves me with a lot dessert on my hands with no one to eat it but yours truly.

That won’t be a problem as I’ve partnered with TheFeedFeed and Lindt Chocolate to bring you this elegant two-layer pavlova. As the Golden Globes are in just a few days a viewing party would be the perfect place to serve up a beauty such as this. (Lindt is the Official Confection Sponsor of the Golden Globes for the second year AND a Presenting Sponsor for the Weinstein-Netflix After Party!) The only foreseeable problem? It just might outshine all those celebrities in their fancy outfits. No, it definitely will ;) Because not only is it easy on the eyes with its rustic finesse, but I didn’t skimp on ingredients. Cara Cara oranges give the prettiest pop of color as a garnish and the mounds of cream filling each layer are made with Lindt White Chocolate.

$\"\"$

Mounds of thickly whipped heavy cream are folded into melted Lindt CLASSIC RECIPE White Chocolate to form a mousse-like cloud of fluff that contrasts so nicely with that crunchy, chewy meringue. I’ve always been a Lindt loving girl. As a matter a fact, I was in Europe several years back and while others with me likely had ancient buildings and historical artifacts on their list of “must see” items, I only had one thing I HAD to see. The Lindt factory. And it DID. NOT. DISAPPOINT. There were truffles there with flavor combinations that I had never even dreamt of. Like bitter dark chocolate paired with guava. Flavors you just can’t find in the US. I think my suitcase barely made weight when it came time to come home from that trip!

I have yet to try a flavor of Lindt chocolate that isn’t just the bee’s knees. However, the simple flavors are my favorite. 70% dark is my go-to. And a milky white chocolate is just the thing to sweeten and flavor whipped cream for filling a dessert such as this pavlova. White chocolate pairs so nicely with fresh fruit and lets both flavors shine equally.

$\"\"$

Since white chocolate melted and alone whipped into cream will seize, I made a simple white chocolate ganache, cooled it, and then folded it into stiffly whipped cream. Give this dessert an hour or two to set up in the fridge before serving or it will be hard to slice without the cream bursting out of the center. I candied the oranges on top of my pavlova, but simple orange slices look just as nice!

Be sure to check out the #LindtGoldenGlobesTwitter Party that Lindt is hosting on January 8th from 8-9PM EST!

Recipe:

FOR THE PAVLOVA:

8 Egg Whites

¼ teaspoon Salt

2 ¼ cups Superfine Sugar

4 teaspoons Cornstarch

2 teaspoons White Vinegar

¼ teaspoon Vanilla Extract

FOR THE WHITE CHOCOLATE CREAM:

4 ounces Lindt CLASSIC RECIPE White Chocolate, chopped

2 ¼ cups Heavy Whipping Cream, divided

FOR THE RASPBERRY SMASH:

1 cup Fresh Raspberries

2 tablespoons Honey

TO GARNISH:

¾ cup Fresh Raspberries

Pomegranate Arils from ½ pomegranate

1 Cara Cara (or other variety) Orange, thinly sliced

FOR THE PAVLOVA:

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Trace two 7” circles on the paper, spaced apart from each other.

Place the egg whites and salt in the bowl of a stand mixer. Beat the eggs, slowly moving up to high speed. In another bowl, whisk together the sugar and cornstarch. When the eggs form soft peaks, add the sugar mixture in one tablespoon at a time until the meringue becomes stiff and shiny.

Sprinkle the vinegar and vanilla over the meringue and gently fold in until combined. Divide the mixture evenly between the two circles on the parchment paper. Spread the mixture out to a circle in line with the tracing. Smooth the tops.

Place in the oven and immediately reduce the heat to 300 degrees. Bake the meringue for 1 hour 10 minutes on the middle rack. When baking time is complete, turn off the oven but do not open. Let cool in the oven for two hours. Remove oven and let finish cooling at room temperature.

FOR THE WHITE CHOCOLATE CREAM:

Place the white chocolate and ¼ cup of the heavy cream in a small saucepan. Heat on medium, whisking occasionally, until chocolate is melted and smoothly combined with the cream. Remove from heat and let cool to room temperature.

Once the chocolate has cooled, place the remaining cream in a mixing bowl and beat to stiff peaks. Quickly and gently fold the white chocolate into the cream. Place in the refrigerator.

FOR THE RASPBERRY SMASH:

Place the raspberries and honey in a bowl or mortar and pestle. Smash together with a blunt kitchen tool until jam-like in consistency.

TO ASSEMBLE AND GARNISH:

Place one layer of meringue on a serving plate. Spoon half of the white chocolate cream onto the meringue and spread to meet the sides. Sprinkle half of the raspberries and pomegranate arils over the cream. Drizzle half of the raspberry smash over the cream as well.

Top the fruit dotted cream with the remaining layer of meringue. Spread the remaining white chocolate cream on top of the meringue (alternately – pipe the cream with a decorative tip over the top of the meringue). Decorate the top with orange slices and the remaining raspberries and pomegranate arils.

Drizzle the remaining raspberry smash over the top of the pavlova. Refrigerate for at least 1-2 hours before serving.

This post has been graciously sponsored by Lindt Chocolate - all opinions expressed are my own.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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