Lemon creams.
Cook time: 2 mins | Prep time: 10 mins + fridge | Serves: 4
Ingredients.
2 Meyer lemons
3 tablespoons lemon juice
1 tablespoon coconut butter
150ml thickened cream
2 tablespoons caster sugar or natural sweetener
Garnish
Biscoff biscuits, grated
Method.
1. Half lemons. With a pairing knife, hollow out the lemon pulp/flesh from the skin. Be careful not to pierce the lemon skin as this is the vessel for the filling. Squeeze the lemon juice into a bowl. You will need 3 tablespoons.
2. In a saucepan on low heat add cream and coconut butter. Whisk to combine and add strained lemon juice, 1 tablespoon at a time, whisking in between.
3. Do not let the cream overheat and bubble up. If it gets too hot, take off the heat and whisk to cool down. Add the caster sugar until dissolved.
4. Pour into the lemon cases and refrigerate for 2 hours or overnight. To hold to lemons upright place them into ramekins or in a container so they can sit upright and support each other.
5. Serve with grated biscoff biscuit.
