AuthorGeo FoodsCategoryDessertIngredients
Preparation
Combine custard powder and sugar in a saucepan. Whisk in 60 ml milk until smooth and combined. Add remaining milk and lemon rind. Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice. Transfer custard to a bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool. Preheat the oven to 180°C. Place one biscuit on top of the two round-based shallow patty pans. Bake for three minutes or until biscuits have softened. Working quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Whisk custard until smooth. Divide custard among biscuits. Refrigerate until set. Dollop with whipped cream and top with lemon slices.
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· 1½ tablespoon vanilla custard powder · 2 tablespoons caster sugar · 310 ml milk · 3 teaspoons grated lemon rind · 1 tablespoon lemon juice · 250 g butternut snap cookies · Whipped cream, to serve · Lemon slices, cut into quartersDirections
1Combine custard powder and sugar in a saucepan. Whisk in 60 ml milk until smooth and combined. Add remaining milk and lemon rind. Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice. Transfer custard to a bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool. Preheat the oven to 180°C. Place one biscuit on top of the two round-based shallow patty pans. Bake for three minutes or until biscuits have softened. Working quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Whisk custard until smooth. Divide custard among biscuits. Refrigerate until set. Dollop with whipped cream and top with lemon slices.
Ingredients
Directions
Combine custard powder and sugar in a saucepan. Whisk in 60 ml milk until smooth and combined. Add remaining milk and lemon rind. Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice. Transfer custard to a bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool. Preheat the oven to 180°C. Place one biscuit on top of the two round-based shallow patty pans. Bake for three minutes or until biscuits have softened. Working quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Whisk custard until smooth. Divide custard among biscuits. Refrigerate until set. Dollop with whipped cream and top with lemon slices.