Try dipping the remaining candied peel in melted dark or white chocolate, and save the simmering liquid for flavoring teas, cocktails, or tossing with fresh fruit.
Oxmoor House MARCH 2010
1. Preheat oven to 350°.
2. Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted.
3. Combine cream cheese and lemon curd in a medium bowl; beat with a mixer at medium speed until creamy. Stir in melted chocolate. Spoon cream cheese mixture evenly into tart shells. Cover and chill 30 minutes. Top each serving with 1 tablespoon blueberry preserves and 1 tablespoon Candied Lemon Peel, if desired.
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