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Tuesday
Jul062010

Lemon Cream

 

I think you know by now how much we love lemon anything here at the Circle B Kitchen.  Not exactly breaking news.  It all started with my Nana’s lemon meringue pies when I was but a wee lass, and my lemon fixation has raged on unabated to this day.  I almost feel like apologizing for posting another lemon dessert.  Almost.

This is one of Nigella Lawson’s (do we love her, or what!?) ridiculously easy, amazingly delicious and ingenious recipes.  It is rather remarkable how many of my favorite recipes are from Nigella.  She just consistently puts out great food that tastes way better than it should, given its simplicity.  I mean, we’re talking 4 ingredients here!  I even love just reading her recipes.  

And this one is really about as easy as they come.  You do have to boil some water and bake these in a water bath, but that’s not a deal-breaker, right?  It makes “eight little pots” and it all can be done way ahead of time and just hang out until you’re ready.  Very friendly that way.

So now you know.  Lemon Cream.   Easy?  Check.  Delicious?  Check.  Lusciously creamy lemon?  Check. Check.  And check.

Lemon Cream

Printable Recipe
From How to Eat by Nigella Lawson
Yields 8 little pots

3 juicy, unwaxed lemons
275g caster sugar (just slightly over 1 cup “superfine sugar”)*
6 fresh eggs
250g mascarpone (about 1 cup)


Grate the lemon zest from all 3 lemons into a bowl and then squeeze and add their juice to the bowl.

Add the sugar and eggs to the bowl and whisk until everything is nicely incorporated.

Stir in the mascarpone and then cover the bowl with clingfilm and leave it in the fridge until you need it but ideally for 2 days.

When you are ready to bake, set the oven to 150° (300 degrees), boil the kettle and put eight little remekins or pots into a roasting tin and then share the lemon mixture between all eight.

Pour hot, but not boiling water into the roasting dish to come half way up the little pots and then bake for 25 minutes or until they are just set but still with a bit of wobble and runniness about them as they will set more as they cool.

Allow to cool for about 15 minutes before serving and they will sit happily for a few hours. If you are making them a day in advance, keep them in the fridge but take them out a good half hour before you serve them so they are cool not cold.

*I used regular sugar and it was fine.

Reader Comments (3)

OMG, made this last night for my husband - we both loved it!

July 13, 2010 | Unregistered CommenterKitchen Matters

Could you replace the mascarpone cheese with cream cheese? We live in the middle of nowhere,miles from civilization. I happen to have all the ingredients, but that. However, I do have some cream cheese, so I was just curious if you thought it would work. This dessert sounds wonderful, and I do love Nigella. I'm also happy to have found your site. I've got grandkids coming in a couple of weeks, and we will definately be makng your ice cream sandwiches. Take care.

July 21, 2010 | Unregistered CommenterSharon

I think the cream cheese would work fine if you stirred a little cream into it. Cream cheese is a little more dense than mascarpone and the cream would just loosen it up a little. It wouldn't take much, just a couple tablespoons and I think you would have mascarpone! I totally relate to living in the middle of nowhere. I think the population of our town is maybe 3,500. Fortunately, I can drive to Omaha and find most of what I need. The internet is wonderful for those of use who live very rural lives! The lemon cream is so good. I hope you enjoy it! The ice cream sandwiches too!

July 21, 2010 | Registered CommenterPatrice Berry

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