I’m always on the lookout for lemon dessert recipes.
I saw this on the Food Network, and since I still have heaps of lemons from my sister Sue’s tree, I thought I’d have a go.
Jamie made this into a pie, but mentioned that you could pour the left-over mixture into little cups – so I decided that was the way to go. It’s a type of custard – I’m crap at custards – they never work for me, but I figured… this is Jamie – what can go wrong??
In a large bowl, mix 2cups lemon juice, 3 cups sugar, 4 whole eggs and 4 egg yolks.
Put the bowl over a pan of simmering water and whisk until the mixture is light in colour and smooth.
Remove from the heat and whisk in 350g butter which has been chopped up a bit.
Whisk until the butter has melted.
Pour the mixture into a pre-cooked pie shell, or into cups.
Allow to cool and set.
You can caramelise the top by using a blow torch thing on it. Or, you can put it under the grill till lightly brown
Serve with raspberries, or toasted almonds.
At least… that’s what Jamie said to do.
It didn’t work for me. I did everything he said to do, but it just didn’t work. It has separated into layers – light and fluffy on top, runny-lemon-curdish underneath. Also, it is sweet enough to make my eyebrows vibrate. This is an oops for me.
My Nana made the most superb baked custards. She tried to teach me (she taught me to bake). Even under her guidance, my custards separated and refused to set. I think I will have to admit to self, that there are some things I will never do…. make good custard, dance with George Clooney under a silvery moon …. sigh
I will throw it out before Rick gets home from work, because he was huffing about the waste of eggs, lemons and butter…:-(
ninehundredandseventytwelverecipes 
Hmm. Should have worked, you did all the right things. How annoying. i don’t have much luck with baked custards either, sometimes they work, sometimes they don’t. Fickle is the word. I make these coconut custards quite often, and they always work. Not the same thing (not even close!) but nice enough for ddessert, especially with berries. http://www.lowcarbcooking.co.nz/index.php?option=com_content&view=article&id=212:coconut-custard-pots-a-coconut-chocolate-custard-pots&catid=66:breakfast&Itemid=67
They look great Judith! Thanks for that.
It probably serves me right – I’m trying (and failing) to not eat sugar…. must try harder 🙂
I adore sabayon! So sorry yours didn’t work out- though I personally think the waste of ingredients would have been far greater for never making the attempt in the first. Hope Rick doesn’t huff too much at you for it.
There’s a restaurant about an hour away that makes the most heavenly sabayon (It appears as ‘zabaglione’ on their menu). Maybe I could try to find the recipe out, or take you there personally when you win the Lotto. 😉 xxx
It’s been a huffy old week. He’s going away on a work trip (taking the clients to Fiji) at the end of the week. He’ll be gone 4 nights and I can’t wait! 🙂 It’ll give us both breathing space and prevent me from stabbing him in the eye.
Lotto was won last weekend – 2 people got nearly 12 million (tax free) each. Neither of them was us. 😦
Wow, Janet, that does sound like a huge amount of sugar. Whenever I see an amount of sugar listed in a recipe – I always, always, reduce it unless they say this is tart! Not sure why the custard did not work for you….it should have. Were you in a particularly humid day? Just a guess, can’t think of anything else! Thanks for sharing….I still want some!
Jamie actually said it might need MORE sugar! (Eeek)
I have been trying to give up sugar – perhaps it’s my tastebuds changing???
XO 🙂
I’ve never made one. Seth hates custards. he calls them “goo.”
But I’d rather eat one than dance with George Clooney. Jimmy Smits, on the other hand….
Sorry yours didn’t work! XO
This one was certainly “goo”…. in fact, all my custards are “goo”… much as I hate to admit it… Seth is right…. don’t tell him – he would do his *happy dance* thing, and I would cry….
I’ve concluded that a little crispy foam on top is normal and tell my kid it’s the best part 😉 I have no idea why they separate. Were the eggs cold or room temp, fresh or less so? What about a bain marie? Then again it doesn’t sound like you’re too keen on experimenting to get this one right! It’s a sad day when a dessrt fails so badly it can’t be eaten.
It looks pretty, but the ones that I’ve had always look better than they taste- at least to me.
I’ve always said “Pretty is nice, but it is not ‘enough'”. 🙂
;-( to the failure and the huffing