Tequila Fajitas & Margarisu

When I realized the Improv Challenge for May was going to be Lemon & Lime, I decided to celebrate them “Cinco de Mayo” style. Having fresh citrus from our trees out back makes summer so much more tasty!
First project was to make some gluten-free lemon Savoiardi biscuits (or Ladyfingers). Here’s where you can find my recipe for those.
Then I made a pound of mascarpone using fresh cream with a little lemon juice following this recipe from The Alchemist. (Oh! Yum! -- so easy & soooooo delicious!) (please ignore the huge finger swipe in this picture… ummmmm… I have no idea how it got there…)
After the cheese chilled 24 hours, I blended in a half cup margarita mix to make it “spoonable” for layering in the trifle dish.
I zested & juiced six little limes to make an incredible lime curd according to this recipe I prepared over a year ago. I did it all in a single sauce pan, using my stick blender to get the sugar/butter/eggs to the proper consistency.
I thought of flavoring the whipped cream with a touch of tequila, but decided since this was to be shared with three under-aged sons I should probably tone it down… I simply whipped it with powdered sugar.

Finally I was ready to assemble our Margarita-inspired Tiramisu so that it could be ready for the following night’s dessert.
First I rimmed the trifle dish with a wedge of lime, then dipped it in orange sugar. I dipped each cookie into orange-infused tequila and placed them in the bowl.These were topped with a goodly dollop of the margarita mascarpone. Next was a beautiful layer of lime curd, followed by the whipped cream. The layers were repeated two more times, then limes were thinly sliced for the garnish.I covered it with plastic wrap & sent it to the frig to chill.
With the meal’s finale taken care of, it was time to marinate the fajita meat. You can read how I did all that here.
Needed another recipe to use lemons; so we made guac with those instead of lime juice. (Funny side note: in all my “authentic guacamole recipe” research, everyone kept insisting that true south-of-the-border recipes used limes instead of lemons. Everyone else kept insisting that you had to use lemon juice to make it taste like Grandma’s. Well! Here’s your answer: I took this pic in the produce department of our favorite Hispanic market. Mystery solved!)
Dinner was excellent -- but dessert was even better!

Would you like to see some more Lemon & Lime recipes? Check out these links from my friends:

An InLinkz Link-up