Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
Whip the cream together with the sugar until you have soft peaks.
Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
race an X. That will remind you that the pastry is finished
br>Add the vanilla and lemon oil and beat until well
ough on prepared cookie sheet; use a little bit of flour
br>Fill a pastry bag that has a small (1/4
n the pan 5 mins. Use a skewer to pierce holes
To make lemon curd: Whisk together lemon juice, egg yolks and sugar
ix the cake mix, water, lemon curd, oil and eggs in a
dd 2/3 of the lemon curd in 6 or 7 dollops
stand mixer, beat butter, lemon zest and sugar until light
In a medium size bowl, combine whipped topping and lemon curd.
Chill and Serve.
Use as a dip for pretzels, fruit, angel food cake, or cookies.
Use as frosting on lemon cake or pie filling, top pie with fruit.
Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.
to make lemon curd: Combine the first three ingredients
To make lemon curd:
In 2 quart saucepan combine butter, sugar, lemon juice
erries, combine berries, granulated sugar, lemon zest and juice. Set aside
r till light brown.
curd filling.
place zest and
beat cream cheese, sugar and lemon peel in a large bowl
Preheat oven to 325\u00b0F. Lightly coat a 7 inch springform pan with oil.
Beat cream cheese, ricotta, lemon curd, honey, egg yolks and lemon zest together. Whip egg whites to soft peaks then fold into cheese mixture. Transfer to prepared pan and bake for 35-40 mins, until golden and just set in the center. Turn off oven and allow cheesecake to cool with door ajar. Chill for at least 3 hours.
Serve with blueberries and yogurt.
Sift flour, baking soda and sugar into a medium bowl; stir in lemon peel. Make a well in center. Gradually whisk in combined milk and egg.
Heat a large skillet on medium heat. Add 1/2 tbsp of the butter; swirl around pan to coat. Drop tablespoons of batter into pan, allowing room for spreading. Cook until browned both sides. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
Serve pancakes with whipped cream and lemon curd.
Measure the oats, cream and lemon curd into a small bowl and