Peach Lemon Cake Cups
Lemons and peaches go so well together, so I made a peach infused lemon curd to fill cake cups with and topped it with whipped cream for a summery dessert.8 h 6
- 2 tsp Adagio Peach Serenity Tea
- Zest of 2 medium lemons
- 1/2 cup fresh lemon juice
- 3 large eggs
- 3/4 cup sugar
- Pinch of salt
- 5 tbsp butter
- 6 dessert cups or mini tarts
In a small saucepan, melt the butter on low heat. Once melted, add the peach serenity to the pot and let infuse for an hour on the lowest setting. Strain out the tea and set aside. In a large bowl, whisk together eggs, sugar, lemon juice and zest, and salt until frothy. Pour into a medium saucepan and stir constantly over medium/low heat until thick, about 5-7 minutes. Once you can run a spatula through it without it running back together, remove from heat. Strain out any lumps and zest. Return to a saucepan and turn the heat to low. Stir in butter. Once the butter is fully incorporated, pour into a container and cool to room temperature. Refrigerate for 6 hours.
Once cooled, spoon into the dessert cups or tarts and top with whipped cream and whatever else desired.