Editing…

or Cancel

Welcome, food lover!

Forkd.com is the easiest way for you to save your recipes online and share them with the world!
If you sign up you'll be able to bookmark this recipe, rate it, comment on it or even change it.

x

Lemon Cotswold

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
45m 5m 2-Pretty easy 993
Not tried yet
0
2159
Added by GerryW on 4 May 2014 (0 descendants)

Description (Some HTML is OK)

Failsafe and fancy, simple and scrumptious. Lemon dessert to impress.


Ingredients

Makes 12 servings

  • For crumb base
  • 40g of butter - any kind.
  • 150g of sweet biscuits - any kind.
  • For lemon filling
  • 300g cream cheese - low fat works just as well as full fat.
  • 410g can of evaporated milk- MUST BE CHILLED FOR 24 hrs.
  • 2 lemons
  • 1 lemon jelly
  • 2 tablespoons of caster sugar

Preparation (Some HTML is OK)

1. Put evaporated milk in fridge at least 24 hours before you need the dessert - (buy a can NOW and leave it in there- its bound to come in useful sometime!)
2.Dissolve the jelly in a small amount of water - 30 secs in microwave helps.
3.Set jelly liquid aside to cool.
4.Gently melt butter in pan and add crushed biscuits ( poly bag and rolling pin do the trick) The biscuit mixture should appear fairly dry - resist the temptation to add more butter.
5. When cool enough to handle, use biscuit mix to line base and sides of your loose bottom cake tin - no need to be ultra neat (unless you have neatness issues) Just press biscuits mix as evenly as possible over base and up sides as far as the mixture will stretch.
6. Beat cream cheese with sugar.
7. Add grated zest of 1 lemon to cheese mixture - or leave it out.
8. Add juice of both lemons to jelly mixture.
9. Add jelly slowly to the cream cheese - its worth being careful here because it will give you a smooth, creamy mixture - about the consistency of pouring cream
10.Beat the evaporated milk - me. I use a mixer but do it by hand if you like the pain!
11.Evaporated milk will become thick - consistency of whipped cream - peaks etc.
12. Gradually fold lemon mixture into evaporated milk - it will thicken further. make sure all lemon mixture is incorporated.
13. Brief final stir and then pour into lined cake tin.
14. Refrigerate and serve - 6 hours min. but its worth trying a wobble after 4hours if you're in a rush. Could probably freeze it for a couple of hours too but I've never tried it.( Let me know if it works)
To serve
Leave at room temperature for 30 mins before serving. Decorate as you like or leave completely plain. It works topped with most kinds of fruit or chocolate or whipped cream.
Finally
You can use a smaller cake tin - serving 6- 8 people and the left over lemon mixture works fantastically well as a lemon mousse - layer it with sponge and fruit etc or grated chocolate. Or just fill up small glasses/ ramekins for an everyday pud.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

Editing…

or Cancel

Comments (1)

  • GerryW (recipe author) said on 04 May 2014:

    You can't fail with this. It's a versatile recipe which you can adapt easily and It looks great and tastes divine.



Back to top


Tags [?]

or Cancel

Double click words or drag-select to add tags.

Close

Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by GerryW (0)