Lemon Custard Jelly Recipe

Lemon Custard Jelly Recipe

Ingredients: Serves 4

Thinly pared rind and juice of 2 lemons

75 g/3 oz granulated sugar

500 ml/17 fl oz water
15 ml/1 tbsp powdered gelatine
3 eggs
Almond Thiles, to serve


Put the lemon rind in a saucepan with the sugar and all but 45 ml/3 tbsp of the water. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, remove from the heat and leave to stand for 15 minutes. Meanwhile, sprinkle the gelatine over the remaining water in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until the gelatine has completely dissolved (or dissolve in the microwave). Remove the lemon rind from the syrup. Whisk the eggs until blended. Whisk in the syrup. Stand the bowl over a pan of hot water and cook, stirring, until the mixture looks thickened and creamy. Stir in the dissolved gelatine and the lemon juice. Pour into a wetted 600 ml/1 pt jelly (jello) mould. Chill until set. Dip the mould briefly in hot water, then turn out on to a serving plate and serve with Almond Tuiles.

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