Graeme, a friend of mine, is coming over for lunch and he has a soft spot for a lemon pudding. I look on this as a challenge as for some bizarre reason he doesn’t like chocolate, yes I said doesn’t! I know, who knew?
With Easter upon us it is time for me to get creative with an egg and some ice cream, all laced with lots of lemon, so I came up with my Lemon Easter Egg Recipe. Rather than rich full cream ice cream I think that yoghurt will be a nice un-sweet base for the bitter lemon, and will contrast with the sugared lemon curd and jelly.
To make my Lemon Easter Egg Recipe you will need:
- 2 tablespoons Lemon curd
- 2 tablespoons (or 3 sachets) Popping Candy
- Large pot of Lemon or Plain Yoghurt
- Pack of Lemon Jelly
- Egg moulds
- Egg Cups
Combine 2 tbsp of lemon curd with equal amounts of popping candy. Put into a freezer to firm up. I have used little circular moulds – but you can’t freeze such high sugar items, I knew this – but it slipped my mind. Just put yours into a bowl and freeze, it will firm up – then use a teaspoon, but more of that later.
Take a whole un-waxed lemon, give it a good scrub. Cut it up into small pieces, keeping all the peel, pith and flesh attached. Put the chopped up lemon into a saucepan add 2 tbsp of water and cook gently until soft. Let it bubble away gently, if you boil it too rapidly it will brown and turn palette-numbingly bitter.
When it is soft enough to squidge between thumb and finger strain the fruit from the cooking liquid, retaining this precious fluid. Leave both the fruit and cooking liquor to cool.
Empty a large pot of plain or lemon flavoured yoghurt into an ice cream churner, insert the mechanism and switch on until you have a semi set ice cream. If you do not have an ice cream churner put your yoghurt into a container, freeze and stir every 45 mins, it will take longer, but will work just as well.
Add the cooking liquor, a little at a time, allow it to churn and freeze – added flavours change as they freeze, so add and taste and add more until you have the right level; you can always add more but it’s hard to take it away.
Pop the fruit into the mix and churn for 2 or 3 rotations of the blade. Do not let the machine run as it will pulp the fruit to mush, you want nice pieces in the finished pud.
I hear you saying it’s OK for Mark, he has half egg moulds, stop complaining – lots of the supermarkets, TK Max and Tiger all have plastic eggs that split in half, they are designed for you to fill them with sweets, but you could use them as moulds.
Freeze for a minimum of 2 hours, but better still overnight, you need them frozen solid.
Once they are frozen hard dip the mould into warm water for a few seconds, be careful not to let water spill over onto the ice cream. Release the eggs from their moulds by pressing on one side.
Next glue the eggs together, wipe the flat surface of one half egg using a little water on a piece of kitchen paper. Take a second egg half and press them together, the tiny bit of water acts as glue. Pop them back into the fridge whilst you get on with a jelly layer.
Take a pack of lemon jelly (if in the us use a packet of Jello crystals) add to a pan with 6 tablespoons of water, place over a gentle heat and swirl until melted. Do not allow this mix to boil as it messes with the setting ability. Pour this into a jug and leave to cool.
Take your 4 eggs out of the freezer and stand them onto egg cups, then one at a time place the egg (along with its cup) onto a plate and pour over jelly to coat. Still with the egg cup attached stand this in the freezer and coat the other eggs. Pour the jelly on the plate back into the jug.
Once they have been in the freezer for two mins take them out and give them another coat of jelly, freeze again and then give them a third, and final, jelly bath.
Wipe the egg cups clean and freeze until the eggs are firm again. IF you freeze the eggs overnight you will need to let them defrost for a couple of mins before serving.
I found a fake grass table runner in Tiger, designed for Easter, so I have sliced it into squares to line my plates. When you get into the middle of the zesty egg you find a sweet crackling egg yolk centre.