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THIS LUSCIOUS LEMON DESSERT IS JUST THE TASTE OF SEASONAL CITRUS YOUR WINTER NEEDS

photography by jim bathie

KING CAKES GET ALL THE LOVE DURING CARNIVAL SEASON, so sometimes enough is enough. For your next get-together, try this simple (yet decadent) crêpe cake and your guests will appreciate the change of pace. MEYER LEMON CRÊPE CAKE MAKES 1 (8-INCH) CAKE 3 cups whole milk⅓ cup granulated sugar5 large eggs, room temperature1 teaspoon Meyer lemon zest3 cups all-purpose flour¾ teaspoon kosher saltMelted butter, for brushingLemon Mousse (recipe follows)Garnish: fresh berries, lemon slices, confectioners’ sugar 1. In the container of a blender, pulse milk, granulated sugar, eggs, and lemon zest until combined. Add flour and salt, and pulse until just combined. Cover and refrigerate for at least 2 hours or up to overnight. 2. Spray several large wire racks with cooking spray. 3. Heat an 8-inch low-sided nonstick skillet over medium-high heat. Brush surface with melted…

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Louisiana Cookin' (Digital) - 1 Issue, January/February 2024

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