Lemon Dessert
Baking and Desserts • European
Description
Usually, I use Parmalat cream; it took almost 20 minutes to whip the 'White City' brand. You can confidently experiment with the base, and the proportions of condensed milk and cream as well; it's just more convenient to use a whole pack. The original recipe also suggested sprinkling the finished dessert with zest.
Ingredients
- 10% cream 15 fl oz
- Condensed Milk 1 can
- Meyer Lemon Juice 5 fl oz
- Crackers 8 pieces
- Finn Crisp Traditional Crispbread 8 pieces
- Sugar 2 tablespoons
- Butter 5 oz
Step-by-Step Guide
Step 1
Base: Preheat the oven to 355°F. Crush the crackers and crispbreads: if you don't have a food processor, you can place them in a clean bag and roll over with a rolling pin (I prefer this base made from regular crackers and crispbreads, but you can also use 'Jubilee' cookies, which crumble much easier). Mix the crumbs with the butter and sugar, spread them on the bottom of the baking dish, and bake for 10 minutes.
Step 2
Now for the topping: Mix the contents of the can of condensed milk with the lemon juice (without pulp—I strain it). Whip the cream to stiff peaks (depending on the cream and mixer, this takes from 3 to 15 minutes) and gradually pour in the mixture of condensed milk and juice, gently stirring with a whisk (if you pour it all at once, the condensed milk may sink to the bottom).
Step 3
Pour the resulting homogeneous mixture over the baked base and refrigerate for several hours.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!