This lemony cream is ideal for a teatime treat served with biscuits like ladyfingers, dipped into it. Would you believe we made the custard with bruised lemons, which would otherwise have been thrown away?
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🍷Francesca & Marinella🍴
INGREDIENTS for 2-3 cups:
20 minutes + 1 hour, cooling
250 ml (1 cups) milk
65 g (2.5 oz – 1/3 cup) sugar
35 g (1.1 oz – 1/2 cup) flour
zest of 1 lemon (medium size)
Place the milk and lemon zest over medium heat. Cook until hot (do not allow to boil). Remove saucepan from the heat. Whisk the egg yolks, sugar and flour in a bowl until well combined. Pour the hot milk mixture over the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan over low heat. Cook, while stirring steadily in the same direction, until the custard thickens and coats the back of a metal spoon. Do not allow custard to boil, as it might curdle. Pour the custard into a bowl or into custard cups, cover the surface with cling film and leave to cool. Serve with biscuits like ladyfingers.