I sometimes think that lemons could be a cook’s best friend. Equally at home in sweet or savoury dishes, they brighten, lift, freshen and cut through both fat and sweetness. I try to always keep them on hand, in the fruit bowl, at the bottom of the fridge and frozen 3 ways – sliced (perfect for G&T), juiced (frozen in an ice cube tray and packed into boxes) and zested.
A little lemon goes a long way and they have a few other uses too – throw the peels and piths down your waste disposal to instantly freshen it, and put a few slices in a mug and heat in the microwave to get rid of lingering smells.
At university my friend Bernard was renowned for being able to be quite acerbic, and so was known as the lemon. When a friend held “One ‘LL of a (fancy dress) party” we all had to dress up as something beginning with L. I went as a blue nun (Liebfraumilch), and predictably Bernard turned up as a lemon, wearing a large freshly painted; and not quite dry cardboard box – with holes cut for his head and arms, and green legs poking out of the bottom. I am fairly sure that there was some altercation with the bus driver, who quite rightly did not want yellow paint streaks over his bus.
Lemon curd goes wonderfully well with raspberry jam in this very easy fuss free pudding, with a very favourable effort to glory ratio.
Recipe: Easy Lemon & Raspberry Creams
- 150 ml double or whipping cream
- 150 ml reduced fat Greek Yoghurt
- 3 Generous dsp lemon curd
- 4 Generous tsp Raspberry Jam
- Whip the cream until it holds a soft peak, fold in the yoghurt and 2 spoons of the lemon curd. Swirl the remaining spoon of curd through.
- Add a spoonful of raspberry jam at the bottom of two glasses, dollop the lemon curd mixture on top and then add the rest of the raspberry jam. Garnish with a slice of lemon and allow to chill in the fridge for a few hours before serving.
This recipe is even better if you use homemade lemon curd for it, my microwave lemon curd (with a cheeky hint of gin) is by far the simplest and easiest way to make it.
One reason for my lemon love is that I have been asked to be a flavour ambassador by Aero who are shortly launching a new flavour – which you can vote for! Pop over to their facebook app and place your vote for Lemon, Strawberry, Cappuccino or White Chocolate.
Results will be announced in January and the new flavour will be available in March. More information is on the Aero Facebook page.
This is a sponsored post. I have been paid a fee to be an Aero Flavour Ambassador and to promote the campaign. Recipe is my own work and all opinions are my own.
Wow, what a lovely and very easy dessert! Agree with you about lemons they are good to have in the fruit bowl.
Thanks Jan, I love easy puddings, and the best thing was it finished up both the lemon curd and jam in the fridge.
Loving this dessert Helen as I don’t like puddings that are too sweet. Lemon is definitely in my top 10 when it comes to ingredients, I love how it instantly lifts any dish you add it to.
thanks Katie, such an easy pudding, the longest part of the process was whipping the cream.
Couldn’t live without lemons so this wins my vote, and like your idea of lowering the calories with the low fat Greek yoghurt too.
either lower calories or allow you to eat more for same number of quantities Laura!
Fabulous quick pudding idea! Interested about freezing lemon zest and juice – I have never done this. What a great idea. I would never be without lemons in the kitchen. Strangely though, my husband doesn’t like lemon (or citrus in general) at all. Only in gin and tonics! Not even on fish. Very strange (and challenging for a lemon lover like me)!
How sad not to love lemons! I freeze (almost) everything
This is a lovely idea for a simple dessert. I’m going to try this over the next few weeks.
You know me Charlotte, I am all about finding a simple way to do something!