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Lemon dessert

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Lemon dessert

Photo by elena antoniou
Author Notes

It’s easy to make but it is done in stages.

Has to be started the previous day. —elena antoniou

  • Prep time
    30 minutes
  • Cook time
    40 minutes
  • Serves
  • Bain marie baked base.

  • 6

    Large eggs

  • 1

    400ml can sweetened condensed milk

  • 250 ml fresh cream

  • 150ml water

  • Juice and zest of a large green lemon.

  • Lemon curd layer.

  • 400 ml lemon curd

  • 400 fresh cream

  • 2 tablespoons of fresh lemon. Zest optional

  • 2 tablespoons o icing sugar. Optional

  • 3 sheets of gelatin and 2 tablespoons of hot water.

  • For decorating: 200 ml whipped fresh cream and fresh raspberries.

  1. Turn the oven on at 140 degrees Celsius and boil some water.
  2. Whip the eggs, condensed milk, fresh cream and water together, then add drop by drop the lemon juice and zest.
  3. Pure the mixture in a round oven proof serving dish and place it on a larger baking tray and fill half way with hot water.
    Bain Marie method.
  4. Bake for 40 or more until set. It might still be a bit wobbly in the middle but that’s ok.
    Let it cool and place it in the fridge for an hour before you put the next layer.
  5. Beat the lemon curd, fresh cream and sugar then add the lemon.

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