Trio of Lemon

Karen Terry and Pam Hill ( Super presentation Girls )

Hot lemon curd soufflés Ingredients Serve 4
For the soufflés: 3 large eggs 2 oz (50 g) caster sugar and 1 level dessertspoon caster sugar grated zest and juice 1 medium lemon (2 tablespoons juice) For the quick-method lemon curd: grated zest and juice 1 small lemon 1 large egg 1½oz (40 g) golden caster sugar 1 oz (25 g) cold unsalted butter, cut into small cubes 1 level teaspoon corn flour a little sifted icing sugar, to serve: Method Pre-heat the oven to gas mark 3, 325°F (170°C). First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long about 3 minutes in all. Next, lower the heat to its minimum setting and let the curd gently simmer for 1 further minute, continuing to whisk. After that, remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance, but cover and leave at room temperature.) When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes, start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, and then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one. Next place them in the oven on the center shelf for 10-12 minutes or until the tops are golden. Then remove dust with sugar and serve quickly.

Lemon and almond polenta cake

 

Ingredients serve 8

 

200g Butter

200g Caster Sugar

200g Ground Almonds

100g Polenta

3 Eggs

4 Lemons

1 Tsp Baking Powder

6 extra tablespoons Caster Sugar

 

Method

 

1. Preheat the oven to about 170c or gas equivalent

2. Grease and line an 8 inch round cake tin

3. In a bowl beat the butter and sugar until light and fluffy

4. Add in the eggs one by one - beat well adding in a small amount of ground almonds if mixture starts to curdle

5. Add in the remaining ground almonds and again beat well

6. Stir in the polenta and baking powder

7. Grate in the zest of one of the lemons and the juice of half a lemon.

8. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake.

9. While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons.

10. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar.

11. Stir to combine and then heat over a gentle heat until the sugar has dissolved

12. When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!!

13. Leave to cool in the tin, then remove and wrap in foil until needed. This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...