Lime 'n lemony
The humble lemon, apart from being absolutely wonderful as pickle, lends itself to some really delicious tangy desserts.
THE NICE thing about desserts with lime is that they are not beyond sweet. Light and tangy, they make the perfect conclusion for a heavy meal. So stun one and all with these desserts that look as good as they taste.
Grated rind and juice of 2 lemons
Butter: 50 Gms
Eggs (beaten): 2
Castor sugar: 225 Gms
Butter (to grease the tins)
Flour: 2 tbsp
Lemon or orange candy slices/or strips of lemon to decorate the tarts: 20
Boil the lemon rind, juice, eggs and sugar in a double boiler or in a bowl till it thickens.
Put the lemon filling in a piping bag. Fill the tarts with this mixture. Decorate each tart with the lemon rind or candy slices.
Old lemon cake with cream cheese and ginger topping:
Butter: 100 Gms
Brown sugar: 100 Gms
Eggs (beaten): 2
Flour (sieved): 225 Gms
Baking powder: 2 tsp
Nutmeg powder: 1 tsp
Ground ginger: 1/2 tsp
Lemon zest: 30 Gms
Lemon juice: 1 tbsp
Cream the fat and sugar together until light and fluffy.
Gradually add the eggs, keep beating the butter.
Fold in the flour, baking powder, nutmeg and ginger and mix well, lastly add the lemon.
Grease a cake tin with butter.
Pour the mixture and bake for an hour at 180 C.
Cool before cutting.
Egg yolks: 4
Castor sugar: 125 Gms
Double cream: 150 ml
Lemon zest: 1
Beat the egg yolks with sugar on a double boiler till it becomes fluffy.
Beat the cream separately till it also becomes fluffy.
Add lemon zest to egg mixture.
Fold in the cream and put it in mould to set.
Walnut and lemon meringue cake
(For the cake)
Butter (to dust tin): 10 Gms
Oil (to grease tin): 10 ml
Egg whites: 4
Castor sugar: 250 Gms
Walnuts: 150 Gms
(For the filling and topping)
Double cream: 275 ml
Lemon curd: 75 ml
Grease and line round sandwich tins and brush the sides with a little oil.
Beat the egg whites until stiff. Add half the sugar and beat again until very stiff. Add rest of the sugar till meringue is formed.
Chop 100 Gms walnut and stir into the meringue.
Pour this mixture into tins, bake for 35 minutes at 190 C and cool.
Whip the cream and fold half into the lemon curd. Use this to sandwich the meringues cakes, spread the rest over the top of the cake.
Decorate with remaining walnuts.
(The writer is Executive Chef, ITC Kakatiya Sheraton Hotel and Towers)
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