Lemon Dessert

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 17 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 - 3.5 oz

Step by Step guide

Step 1

Base: Preheat the oven to 356°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).