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Topping Carrot Cake Jujubes Lemon Drops

Topping Carrot Cake Jujubes Lemon Drops

This innovative Topping Carrot Cake Jujubes Lemon Drops recipe transforms a simple dessert into an unforgettable experience, featuring zesty citrus notes from lemon drops and the chewiness of wholesome jujubes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup chewy jujubes, finely diced
  • 1/2 cup soft lemon drop candies, finely chopped
  • Optional: 1-2 tablespoons milk or cream

Method
 

  1. In a medium saucepan, whisk together lemon juice and sugar over medium heat until the sugar dissolves.
  2. In a small bowl, combine cornstarch with cold water, whisking until smooth.
  3. Gradually whisk the cornstarch slurry into the lemon juice mixture, whisking constantly until thickened.
  4. Remove from heat and stir in butter, lemon zest, vanilla extract, and sea salt.
  5. Let the mixture cool for about 10-15 minutes, stirring occasionally.
  6. Gently fold in jujubes and chopped lemon drop candies, adding milk or cream if desired.
  7. Cover and refrigerate for at least 1 hour until spreadable.
  8. Spread topping over cooled carrot cake.

Notes

Use organic lemons for best flavor. Allow topping to come to room temperature before serving. Store in an airtight container in the refrigerator for up to 5 days.