Last week I mentioned the abundance of pears in my house and how I was hoping that this abundance would give way to an abundance of cherries or strawberries. Well, that didn't happen - instead I now have an abundance of lemons. Two grocery bags full of them, it's great. We'll be eating lemon flavoured food for the next week or two, if they even last that long.
Last weekend a few friends and I took a trip to the south coast, as a simple getaway. Much to our pleasure we found the lemon trees at the house we were staying in had a huge crop of lemons. Between us we picked close to one hundred lemons and that wasn't even all of them. Needless to say, many gin and tonics were consumed over the weekend. Yum!
It must be a good year for lemons because even the tree in my backyard, the tiny stumpy thing it is, is having lemons. It's only got three or four branches, but even they have lemons. I think there's more lemon than tree at the moment.
These lemon cream pots are the first of my lemon adventures. Well, they're the second thing I've made but the first to make it to the blog. You know how it is, right?
I'm not sure how to describe these. On one hand, they're incredibly simple but on the other they had odd, complex layers of texture. The first layer reminds me of an aero bar, the second is much firmer, and then you reach the bottom and it's like eating lemon curd. If I owned a blow torch I would add a layer of brûlée for an extra degree of decadence. That being said, these are thoroughly enjoyable just as they are.
I used single cream for these, though I'm fairly positive the original recipe called for double/heavy cream. My cream pots turned out just fine, I imagine they would be far richer with double/heavy cream.
Lemon cream pots
(adapted from les petits plats de trinidad)
makes four 125ml (4 fluid oz) servings
75ml (1/3 cup) fresh lemon juice
75ml (1/3 cup) single (whipping) cream
2 large eggs
100g caster sugar
Preheat oven to 150°C (300°F). Half-fill a large roasting pan with hot water and place it on the lowest rack of the oven. Place another rack in the centre.
Whisk the eggs and sugar until frothy and then whisk in the cream, keep whisking until the mixture is well combined and aerated. Then gradually whisk in the lemon juice.
Spoon the mixture into four 125ml (4 fluid oz) ramekins. Place the ramekins on centre rack of the oven, above the roasting pan, and bake for 30 minutes or until the creams are set around the outside but still wobble slightly in the center. Cool cream pots to room temperature and then refrigerate until cold. Be careful not to cook them at too high a temperature or the texture will end up grainy.