Lime `n' lemony
The humble lemon, apart from being absolutely wonderful as a pickle, lends itself to some delicious, tangy desserts.
THE GOOD thing about desserts with lime is that they are not too sweet. Light and tangy, they make a 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 gm
Eggs (beaten): 2
Castor sugar: 225 gm
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 gm
Brown sugar: 100 gm
Eggs (beaten): 2
Flour (sieved): 225 gm
Baking powder: 2 tsp
Nutmeg powder: 1 tsp
Ground ginger: 1/2 tsp
Lemon zest: 30 gm
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 degree C. Cool before cutting.
Egg yolks: 4
Castor sugar: 125 gm
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 gm
Oil (to grease tin): 10 ml
Egg whites: 4
Castor sugar: 250 gm
Walnuts: 150 gm
(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 gm walnut and stir into the meringue.
Pour this mixture into tins, bake for 35 minutes at 190 degree 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.
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