1/2 cup plus 1 teaspoon whole milk
2 cups heavy cream
1 tablespoon inverted sugar* (See Cook's Note)
8 egg yolks
1 cup plus 4 tablespoons granulated sugar
1/2 cup plus 2 tablespoons milk powder
1/2 cup plus 2 tablespoons stabilizer (available online and in specialty baking stores)
3/4 cup chopped candied lemon zest
2 tablespoons lemon oil extract
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon powdered sugar
1/2 cup all-purpose flour
1/2 cup plus 3 tablespoons almond flour
2 teaspoons kosher salt
4 egg whites
1/2 cup plus 2 teaspoons granulated sugar
3/4 cup plus 1 tablespoon powdered sugar
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup plus 3 tablespoons powdered glucose (available online and in specialty baking stores)
1 cup fresh lemon juice
3/4 cup butter, softened
Invert or inverted sugar is a liquid form of sugar that is not readily available. You can substitute light corn syrup since it is such a small amount
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