[Liz]

Lemon posset with ginger snaps.......

LOL. Now I know where Starbucks lemon yogurt with gingersnaps originated.....an inspired yogurt treat:

A layer of vanilla bean yogurt, a layer of Greek yogurt, lemon curd to stir in, all topped with crunchy gingersnap crumble.

[Liz]

Mentioning lemon gets my taste buds salivating....here's a completely self-indulgent lemon treat.

WHITE CHOCOLATE LEMON CREAM TRUFFLES

TRUFFLE ING 3 oz white chocolate 3 tbl lemon curd (canned lemon pie filling is OK in a pinch)
tb h/cream, conf. COATING 6 oz white chocolate chips

METHOD gently melt white chocolate (not the chips) over a bain. You could micro, but be very careful;
haste makes chocolate caramelize. Add/mix in lemon curd. Add/mix in h/ cream. Freezer 2-3 hours.

Now shape into truffle-sized balls. Dust hands with conf to prevent melting. Freezer an hour on parchmented sheetpan.

FINAL After about 30 mins, melt white chocolate chips over bain. Hold melted chips 20-30 mins to reach room temp
(gives a thicker coating of chocolate). If you wait, chocolate will resolidify and need rewarming. Keep truffles in freezer.

CHEF'S NOTES If the chocolate is too cooled down, it will not coat evenly.
Put melted chocolate in a small bowl or shot glass and coat each truffle.
Fridge/set a few minutes on parchmented sheetpan.