Creme au Citron - Lemon Cream
Serves: 4
INGREDIENTS
3 fresh farm eggs
2/3 cup caster sugar
1 tablespoon flour
1 teaspoon grated lemon zest
juice of 2 lemons
2 tablespoons unsalted butter
1 tablespoon rum
METHOD
Combine the eggs, sugar, flour, juice and zest in a saucepan. Whisk furiously until a smooth sunflower-yellow cream is formed. Place over medium-heat and stir continually with the whisk. When the mixture starts to thicken, continue to whisk, removing from the heat from time to time so that you can really whip it furiously. This
helps control the cooking temperature as well.
Add the butter in two or three pieces, whisking after each piece. Lower the heat and continue to cook over low heat for three to five minutes or until the floury taste is gone. Remove from the heat, whisk in the rum, pour into small bowls or pretty glasses and let cool. Serve chilled or at room temperature. Serves 4
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.