Thursday, 20 August 2009
I have a real fondness for lemons. You might say they are my only weakness . . . amongst others of course. If lemon is on the menu . . . I am totally there.
I have often wondered what it might be like to live in a place warm enough to have lemon trees in your garden. Is the air filled with the heady scent of lemons? Do your cheeks ache constantly in anticipation of what's to come? What must it be like to be able to whip up a jug of cold lemonade at the drop of a hat?
Do lemon flowers smell like lemons? Perhaps one day I shall find out . . .
I am almost embarassed to post this recipe. Its really so simple, but if you are like me and you love lemon, you will simply adore this recipe. It is, I believe, one of the finest and simplest ways to enjoy that lovely flavour . . .
and to think . . . there are only 3 ingredients and it's all done quicker than you can blink an eye.
I suggest eating it slowly though . . . it's that good you will want the taste to sit forever on your tongue . . .
full fat double cream . . . sugar . . . lemons . . . sure, there's a wack of calories in this, but . . .
it is my only weakness . . .
I'm almost ashamed to post this, it's such a doddle to make. I have to though, because it's also incredibly delicious and impressive. Make this the next time you have company and they'll think you've been slaving over a hot stove all day. Who knew it only took a few minutes!
600ml of double cream (2 1/2 cups)
140g fine sugar (caster sugar) (scant 3/4 cup)
the finely grated zest of 2 large lemons
the juice of two large lemons
Pour the double cream into a large saucepan. Add the sugar. Cook and stir over medium heat until the sugar melts, and the cream comes to the boil. Reduce the heat to a simmer and allow to simmer for 3 minutes. Remove from the heat and whisk in the lemon juice and zest. Pour into 6 serving dishes. Place in the refrigerator and chill for 2 to 3 hours before serving.