This is an absolutely beautiful little dessert and even better, the recipe appears quite foolproof! Somehow the lemon infuses to a point where it tastes as if there is lemon curd in the custard, which of course makes for beautiful eating.
A few things I learned while making this recipe;
- If you run out of castor sugar, pure icing sugar works well. To break up the lumps, throw it in the blender and voila, a perfectly soft pile of icing sugar
- If the whites are accidentally whipped to stiff rather than soft peaks, the recipe still works
- The step of straining the custard can be successfully skipped. A good option if you like zest!
- Well thickened custard means thick enough that it will coat the back of a wooden spoon. Test this by running your finger in a line through the custard on the back of the spoon. If the line keeps its shape, the custard is thick enough
- I dutifully oiled six 100ml moulds...and still had an enormous amount of mixture after they were filled! I simply poured the rest into a large container and it set just as well as the small moulded versions (and was just as tasty!)
The day after I made the creams, I was lucky enough to have a wonderful artist working on a mural in our new hot tub and sauna area, now lovingly known as "the cedar precinct". I am not a day time dessert eater and so it was great to have somebody on hand to eat the plate I had styled for photographing. I don't think he minded much either!
Another wonderful little recipe and with 650 recipes now complete, another small milestone reached.
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| Our new cedar precinct with beautiful art by Barek |
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