The dessert you can serve in a teacup

Central and North Burnett Times - - WEEKEND - Recipe: Ali­son Adams, Kim Coverdale and Ker­rie Ray. Photo: Al Richard­son.

IT IS the sea­son for com­fort food, and this cit­rus treat is def­i­nitely worth try­ing.

En­joy it while curled up on the couch for an in­dul­gent dessert or serve in cute teacups for the per­fect sweet dish when en­ter­tain­ing guests.

Lemon de­li­cious

IN­GRE­DI­ENTS: ◗ 150g un­salted but­ter, melted ◗ 2 tsp lemon rind, finely grated, plus ex­tra zest, to serve ◗ 80ml ( 1⁄ cup) lemon 3 juice ◗ 315g (1 1⁄ cups) caster sugar ◗ 115g ( 3⁄ cup) self-rais­ing 2 4 flour, sifted ◗ 375ml (1 1⁄ cups) milk ◗ 4 eggs, sep­a­rated ◗ Ic­ing 2 sugar mix­ture, to serve ◗ Dou­ble cream, to serve

METHOD: Pre­heat oven to 180C/160C fan forced. Grease six 250ml (1 cup) oven­proof dishes or teacups.

Place the but­ter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to com­bine.

Use elec­tric beat­ers to beat egg whites on high un­til soft peaks form.

Use a metal spoon to fold one-quarter of the egg white into the lemon mix­ture. Gen­tly fold in the re­main­ing egg white.

Spoon mix­ture into pre­pared dishes and place in a large bak­ing dish. Pour enough boil­ing water into bak­ing dish to come half­way up the sides of the smaller dishes.

Bake for 25-30 min­utes or un­til golden and just set. Dust with ic­ing sugar, top with cream and sprin­kle with ex­tra zest.

T H E H E A LT H B E N E F I T S O F L E M O N A R E HUGE. IT’S EVEN GOOD FOR YOUR HAIR

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