Friday, February 5, 2010

Lemon Cream Pots

lemon cream pots

"500ml double cream
110g caster sugar
1 tablespoon finely grated lemon rind
60ml lemon juice

lemon wafers

35g plain flour, sifted
40g icing sugar
2 eggwhites (not a drop of yellow!)
40g butter, melted
2 teaspoons finely grated lemon rind

Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon rind and juice and stir to combine. Set aside for 5 minutes to cool slightly. Pour into 4x185ml capacity dishes and refrigerate for 3-4 hours, or until set. (can be made the day before)

Preheat oven to 180ºC (355ºF). To make the wafers, place flour, icing sugar, eggwhite, butter and rind into a bowl and mix well to combine. Place a teaspoonful of mixture on a lightly greased baking tray and spread to create a 12cm strip. Repeat with remaining mixture, leaving space for wafers to spread. Bake for 6 to 8 minutes or until light golden. Cool on trays. (Can be made the day before- freeze to store- thaw on rack to crisp them) "
(Donna Hay Magazine Issue 45, page 100 Recipe by Jane Collings and Steve Pearce)

to serve

I used homemade lemon curd, double cream and lavender, toped with one lemon wafer. I then served them with unsweetened earl gray tea- the bergamot in the tea complements the lavender and lemon flavour, whilst not being too sweet- you will already have the sweet lemon flavour on your pallet, so sweetened tea with not be a good compliment.

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