Ingredients
2 lemons, zested
1/4 (55g) caster sugar
550ml thickened cream
1/2 cup (125ml) lemon juice
2 lemons, zested
1/4 (55g) caster sugar
550ml thickened cream
1/2 cup (125ml) lemon juice
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Methods
METHOD
Prep time: 10 mins, plus cooling time / Cook time: 2 mins.
1
Combine cream, sugar, and lemon zest in saucepan.
Note: You may add more sugar, if you want it to be sweeter.
2
Bring to boil and continue simmering for 2 minutes. Cool for at least 10 mins.
3
Strain lemon juice and when the cream mixture is cool, stir through.
4
Pour into individual serve glasses, cups or moulds and chill for 4-5 hours, but best left overnight.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
METHOD
Prep time: 10 mins, plus cooling time / Cook time: 2 mins.
1
Combine cream, sugar, and lemon zest in saucepan.
Note: You may add more sugar, if you want it to be sweeter.
2
Bring to boil and continue simmering for 2 minutes. Cool for at least 10 mins.
3
Strain lemon juice and when the cream mixture is cool, stir through.
4
Pour into individual serve glasses, cups or moulds and chill for 4-5 hours, but best left overnight.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Side dish
Gluten Free
