To celebrate citrus season, I prepared a frozen lemon treat, but not just any one! This one is made with lime. A tangy delight!
Wash and dry the lemons. Cut off the tops. Hollow out the lemons to remove the pulp and juice. Grate the zest from the tops.
Put in a saucepan 80g of sugar, 40g of softened butter, 2 whole eggs, the zest of lemon, lemon juice, and the blended pulp.
Mix everything together carefully and cook over low heat, whisking continuously until it starts to bubble.
Remove the pot from the heat and let it cool.
To finish, fill the lemons with cold cream and place in the freezer. Take them out 10 minutes before serving.
0 servings
4
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