LEMON ELDERFLOWER RECIPES

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LEMON POSSET RECIPE - BBC FOOD



Lemon posset recipe - BBC Food image

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice. Add crunch with cute lemon thumbprint biscuits on the side.

Provided by James Martin

Prep Time 2 hours

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

600ml/21fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
90g/3½oz icing sugar
185g/6½oz plain flour
60g/2½oz cornflour
30g/1oz ground almonds
250g/9oz butter, cut into cubes, plus extra for greasing
2 drops almond essence
75g/3oz lemon curd
icing sugar, for dusting

Steps:

  • For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
  • Add the lemon juice and zest and whisk well.
  • Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
  • Preheat the oven to 180C/355F/Gas 4.
  • For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
  • Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.
  • Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.
  • Grease a muffin tray with butter.
  • Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.
  • Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.
  • Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.
  • Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)
  • When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.
  • To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

LEMON NO BAKE CHEESECAKE RECIPE - BBC FOOD



Lemon no bake cheesecake recipe - BBC Food image

This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes.

Provided by James Martin

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 8-10

Number Of Ingredients 10

10 digestive biscuits
75g/3oz butter, melted
1 tbsp clear honey
700g/1½ lb mascarpone cheese
2 lemon, juice and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
mint, to garnish
450g frozen summer fruits, defrosted
icing sugar, to taste

Steps:

  • Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
  • Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
  • Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
  • For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
  • Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
  • When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
  • For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
  • Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

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