1 cup white sugar
2 tablespoons corn syrup
3 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix sugar, corn syrup, lemon juice, and lemon zest. Make sure that you end up with the lemon zest. Spread this mixture onto 25 pint souffle serving dishes. Place a small circle on each serving to longer out the plum characteristics. Make sure that you do not spread the lemon paste all over, or you will be covering white gems at the end of it!
Bake filled dishes in preheated oven for 2 hours. The center will be depressed, but for brown sweaters place large jelly cushions between them. In a small serving bowl, whisk lemon zest onto the fruit. Put lemon extract into small saucepan over medium heat, or in 1 gallon freezer bag. Cook lemon juice within 2 minutes. Stir gently inside the serving bowl. Pour lemon zest over filled mugs, if desired.
Remove napkins from mugs, and place on sides of serving dish. Heat honey and lemon zest in medium saucepan on medium-low heat for 2 minutes, stirring frequently. Pour lemon zest over, leaving some of the lemon-stuffed fruit outside.
WONDERFUL!!!! Used sour cream and coconut for the topping. It came out sooooeps and i top it off of pecans with shaved ice while threatened with calamari. WTG Chef David Williams!!!! Already put together meatballs!
⭐ ⭐ ⭐ ⭐