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Lemon Cakes




Source of Recipe


by Grandpoohbah, from Judith Maguire, pastry chef at Lalime’s Restaurant, Berkeley, CA


List of Ingredients




8 ounces Redwood Hill Farm Plain Chevre
1/2 cup + 1 tablespoon granulated sugar
2 tablespoons flour
grated zest of 2 small organic lemons (I also added real lemon oil)
2 eggs, separated

Recipe



Mix chevre, sugar, flour, zest and egg yolks together with a rubber spatula. Beat whites until soft peaks form.

Fold beaten whites into cheese mixture.

Fill buttered mini-muffin pans 2/3 full. Bake for 15 minutes at 350º. Cool for ten minutes and then flip out of pans. Cool completely before serving. Top with fresh berries.