Preserved Lemon Trifle

Directions

1. Using a peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar
2. Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and preserved lemon paste. Mix until combined
3. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate
4. Chill the coconut cream in the refrigerator upside down overnight. In a stand mixer, beat with the sugar until thickened and whipped. Keep refrigerated. The whipped cream will firm up as it stays in the refrigerator
5. Prepare an ice bath and set aside. Using a mandolin or sharp knife, cut lemon into 12 thin slices and discard seeds and ends of rind. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into the ice bath. Drain. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer. Simmer (do not let boil) until rinds are translucent, about 1 hour. Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day
6. Lay the lemon curd on the bottom of the dish and place some candied lemons around the side of the glass. Lay the ladyfingers around the sides of the glass and fill in with coconut whipped cream, raspberries and pistachios. Top with more coconut cream and garnish with candied lemon, raspberry and pistachio. Allow to set in the fridge for a few hours before serving