Lemon Poppyseed Chevre Cheesecake with Caramelized Lemon Slices and Local Honey

8 organic lemon slices (seeds removed)

1/2 cup granulated sugar

a pinch of fleur de sel



2 organic lemons



8 oz chevre

1/4 cup Greek yogurt

2 Tbsp local honey

2 Tbsp lemon juice

1 Tbsp organic lemon zest

2 Tbsp poppyseeds



local honey for drizzling



To make caramelized lemons, make a bowl of ice water, and set aside.  Bring a small pot of water to a boil, then remove from heat.  Drop in lemons, and blanch for 1 minute.  Drain, and drop into the ice water.  Remove from water and pat dry.  In a small non-stick skillet, place granulated sugar and fleur de sel.  Heat over medium high heat, until sugar is dissolved into a syrup.  Swirl pan, until  a light caramel color, and add lemon slices.  use tongs to flip lemons over and coat with the syrup.  It may take a few turns and not stick at first, but it will.  Once lemons are coated, use tongs to remove from the pan and place on a sheet of foil coated with non-stick spray.  Let cool completely. 

To prepare lemons, slice in half lengthwise, and remove insides (save juice for another use). 

To prepare filling, beat together chevre, yogurt, 2 Tbsp honey, lemon juice and lemon zest until smooth.  Mix in poppyseeds until well combined. 

To plate, fill lemon halves with chevre mixture, top with 2 carmelized lemons and drizzle with honey.