It’s easy to make but it is done in stages.
Has to be started the previous day. —elena antoniou
- Bain marie baked base.
400ml can sweetened condensed milk
250 ml fresh cream
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.
- Turn the oven on at 140 degrees Celsius and boil some water.
- Whip the eggs, condensed milk, fresh cream and water together, then add drop by drop the lemon juice and zest.
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.
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.
- Beat the lemon curd, fresh cream and sugar then add the lemon.