lemon delicious

go straight to the recipe

Lemon desserts are the most universally popular desserts, particularly with men who say they never eat dessert.

The New York Times recently had an excellent deal for six months, and whilst I have very much enjoyed their restaurant reviews, a lot of their recipes seem very dated. I also subscribe to the daily Australian Gourmet Traveller newsletter and find the breadth of cultures and their integration into Australian food significantly different. I often try recipes from Australian Gourmet Traveller or pinch a germ of an idea to turn it into my own.

As most cooks would known very often the proffered picture does not equate to the actual end product. However, I have been looking for the perfect Lemon Delicious recipe for years, and the picture in The New York Times seemed to tick every box. …. very very delicious!

Method is pretty much the same however, I have weighed the lemon juice and rind. I started with my Swedish mixing tool and quickly realised it was not appropriate. However, I am not a fan of wooden spoons and instead used my silicon spatula, [colour coded so they are only used for sweet things or savoury depending on the colour.] Wooden spoons.no matter how well they are washed frequently smell of savoury flavours and wreck desserts. It’s an odd recipe in many ways but perfect.

One of the pleasures of working alone these days is not just that I don’t have hunt for anything, because it always goes back in the same place and my three wooden gadgets are never used for desserts. It did seem like a lot of sugar but it perfectly balanced. Do not use Meyer lemons it will be too sweet.

Lastly, I did not have the right sized dish and think something around 25cm x 20cm x 5cm [or more] deep would be perfect. The original recipe mentions the capacity of 1250ml always good way of checking.

AO 29 MARCH 2024
ARTIST UNKNOWN CANVA PRO….LEMONS WATER COLOUR

serves six

pre heat oven to 175°C
15g very soft, but not melted unsalted butter
225g superfine caster sugar
30g flour
15g unwaxed lemon rind, finely grated
3 large room temperature eggs
250ml full cream milk room temperature
80g fresh strained room temperature lemon juice

about 25g icing sugar for dusting

300ml Tweedvale or Jersey Fresh Pur Cream or similar

I STARTED WITH MY SWEDISH MIXER BUT QUICKLY REALISED IT WAS THE WRONG TOOL TO START THE RECIPE AND INSTEAD USED A SILICON SPATULA
EVERYTHING EXCEPT THE MILK AND LEMON JUICE
THE MIXTURE IS VERY RUNNY AND READY TO
GENTLY MIX IN THE EGG WHITE

SO VERY, VERY SIMPLE

Weigh the butter into a mixing bowl and mash it slightly with a silicon spatula. Weigh in the sugar and mash the butter into the sugar until it is evenly distributed and appears like sand. Weigh in the flour and rind and mix through thoroughly, then reserving the egg whites mix in the egg yolks.

Mix in the milk and then the lemon juice. In a clean bowl [preferably metal or even better copper] whisk the egg whites until they are stiff and will hold a shape, but not so much that they dry out. Gently fold the whites in by hand and pour into your dish.

Cook for 40 minutes…20 if making individual portions.

Serve straight from the oven, dust with icing sugar and serve with a generous dollop of cream.

so
delicious

YOU’RE BOUND TO GET UNDESERVED ACCOLADES, SO EASY….AND IF YOU’RE SERVING AT A DINNER PARTY GET EVERYTHING READY EXCEPT THE EGG WHITE AND WHISK THEM AT THE LAST MINUTE. A BIT OF NOISE BUT I DOUBT ANYONE WILL COMPLAIN.

"

THIS COULD EASILY BE DONE

A LA MINUTE
IN A RESTAURANT

Weigh and tub individual portions 6 x 115g ….for service whisk 15g egg white fold through and cook 20 minutes.

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