Meyer Lemon Mascarpone Custard with Meyer Lemon Syrup

Chef Don Curtiss, Seattle

Number of servings

Meyer Lemon Mascarpone Custard ingredients

  • 4 gelatin sheets (gold strength)
  • 0.25 cup cold water
  • 2 tablespoons freshly-squeezed Sunkist® Meyer lemon juice
  • 4 teaspoons Sunkist Meyer lemon zest, finely minced
  • 2 cups heavy cream
  • 1 cup sugar
  • 3.5 cups sour cream
  • 6 fluid ounces mascarpone cheese
  • 1 tablespoon vanilla extract

Meyer Lemon Syrup ingredients

  • 2.5 cups sugar
  • 2.5 cups water
  • 0.5 cup freshly-squeezed Sunkist Meyer lemon juice
  • 0.25 cup Sunkist Meyer lemon zest, finely minced
  • 0.5 cup Grand Marnier

Assembly and Plating ingredients

  • 1 fluid ounce Sunkist® Meyer Lemon Syrup (above recipe)
  • 1 each Sunkist® Meyer Lemon Mascarpone Custard (above recipe)
  • Seasonal berries
  • Lemon balm, for garnish

Meyer Lemon Mascarpone Custard


  1. Break gelatin sheets in half and place in a small bowl with water to soak. Soak until the gelatin is soft.
  2. Place bowl over a burner on low to quickly melt gelatin. (You can also do this in a plastic measuring cup in the microwave).
  3. Meanwhile, in a large bowl whisk the remaining ingredients together with the melted gelatin and place bowl over a pan of simmering water. Whisk mixture until it is smooth and hot.
  4. Ladle 6 fluid ounces in each glass custard dish.
  5. Place custards on half sheet pans and cover with plastic wrap – be sure not to let the wrap touch the top of custards.
  6. Refrigerate overnight or a minimum of 12 hours before serving.

Assembly and Plating


  1. Ladle the Lemon Syrup onto a large plate or shallow bowl.
  2. Dip custard cup in HOT water. Run knife around sides to loosen.
  3. Firmly hit custard out onto a spatula, transfer to plate.
  4. Scatter with berries and garnish.