Lemon Cream Pots and Lemon Wafers
As shared from the kitchen of Mari's Once Upon a Plate
If you like lemon flavors, I think you'll like this one. Creamy and not too sweet, it's very easy to make. I used Meyer lemons, but regular tart lemons work perfectly well.
2 cups heavy cream (whipping cream, preferably not "ultra-pasturized")
½ cup superfine sugar
1 tablespoon finely grated lemon rind
¼ cup lemon juice
whipped cream, to serve ~ slightly sweetened if you like
¼ cup all-purpose flour
¼ cup confectioner's sugar (powdered sugar)
2 egg whites
2 Tablespoons + 2 teaspoons butter, melted
2 teaspoons finely grated lemon rind
Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon rind and juice and stir to combine. Set aside for 5 minutes to cool slightly. Pour into four ¾ cup-capacity containers and refrigerate for 3 to 4 hours or until set.
To make the wafers:
Preheat oven 355º (F)
Place flour, icing sugar, egg white, butter and rind in a bowl and mix well to combine. Place a teaspoonful of mixture on a lightly greased baking sheet (I used silicone baking liner), and spread to create a 5-inch strip (or any squiggly shapes you desire. Repeat with remaining mixture, leaving space for wafers to spread. Bake for 6–8 minutes or until light golden. Cool on baking sheet.
Top pots with whipped cream and serve with wafers. YUM and I hope you enjoy!
Recipe adapted from Donna Hay
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