Sicilian Lemon Puddings
Directions
- 1Halve 3 lemons, use a spoon to remove the fruit from the peel, and squeeze into a bowl.
- 2Halve 3 lemons, use a spoon to remove the fruit from the peel, and squeeze into a bowl.
- 3Halve 3 lemons, use a spoon to remove the fruit from the peel, and squeeze into a bowl.
- 4Add sugar, cornflour and eggs to the lemon juice and whisk until mixed.
- 5Add sugar, cornflour and eggs to the lemon juice and whisk until mixed.
- 6Add sugar, cornflour and eggs to the lemon juice and whisk until mixed.
- 7Pour the mixture into a saucepan, add water and a pinch of salt.
- 8Pour the mixture into a saucepan, add water and a pinch of salt.
- 9Pour the mixture into a saucepan, add water and a pinch of salt.
- 10Cook on medium heat, stirring continuously, until thick and syrupy, and coats a spoon.
- 11Cook on medium heat, stirring continuously, until thick and syrupy, and coats a spoon.
- 12Cook on medium heat, stirring continuously, until thick and syrupy, and coats a spoon.
- 13Remove from heat, keep stirring for 30 seconds, then pour into lemon halves or small glasses.
- 14Remove from heat, keep stirring for 30 seconds, then pour into lemon halves or small glasses.
- 15Remove from heat, keep stirring for 30 seconds, then pour into lemon halves or small glasses.
- 16Chill in the fridge for 4-6 hours.
- 17Chill in the fridge for 4-6 hours.
- 18Chill in the fridge for 4-6 hours.
Ingredients
- 3 large lemons
- 3 large lemons
- 3 large lemons
- 150 g sugar
- 150 g sugar
- 150 g sugar
- 30 g cornflour
- 30 g cornflour
- 30 g cornflour
- 2 large eggs
- 2 large eggs
- 2 large eggs
- 400 ml water
- 400 ml water
- 400 ml water
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
knifespoonbowlwhiskgratersaucepan