PREP TIME
10 mins
COOK TIME
3 hours
COURSE
Dessert Recipes
CUISINE
not defined
SERVINGS
1 People
milk
large lemon
double cream, chilled
caster sugar
Grate the lemon to get the zest then squeeze it to get the juice.
Combine the lemon zest and the sugar in a food processor’s container.
Process until zest is very fine.
Stir together the zest mixture and milk in a medium bowl until the sugar dissolves.
Stir in the lemon juice.
Whip the double cream in a separate bowl until stiff but not grainy.
Fold the whipped cream gently into the lemon mixture until well blended.
Pour the mixture into a 9x5 in (23x13cm) loaf tin, and then cover with cling film.
Freeze for 3 hours, or until firm.
KEYWORD
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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