Lemon Ice Box Pudding

A lovely light and refreshing end to any meal & so very simple to make. 

Recipe to serve approx 6-8
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A regular sized loaf tin or 6/8 mini loaf moulds or something similar
line with cling film
half a packet of ginger nuts crushed to a crumb
6 eggs separated
450ml - 3/4 pt double cream
175g - 6 oz caster sugar
1 tsp vanilla extract
grated rind & juice of 4 regular or 3 large lemons

place half of the ginger crumbs into the base of the tin,
Beat the yolks with the sugar,
beat the whites until stiff but not dry,
beat the cream until lightly whipped
gently mix the cream into the egg yolks & sugar adding the lemon juice & zest
Fold in the beaten egg whites
pour into the loaf tin
cover with the remaining crushed gingernuts
Freeze for at least 8 hours or overnight
remove from freezer about 5-10 minutes before serving

Preserved Lemons

Lemon Chicken Tagine

Moroccan Lamb Tagine

Preserved lemons. An essential ingredient for North African & Middle Eastern Cuisine. I also use them in Indian Curries.

I'm almost at the end of this jar. It will keep beautifully in the fridge for ages.

A large 2lb or so sterilised storage jar
I do this by washing in hot soapy water, rinse & place in an oven at 175c for about 10 mins
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12 lemons preferably unwaxed.
Cut 6 of them into quarters try not to cut all the way through to keep the lemon whole
Juice the other 6
(you will see from my picture that the lemons are actually cut right through into four pieces, this was only because they were huge, around double the average size)
3 or 4 bay leaves
a few black peppercorns
around 250g/8oz sea salt ( I used coarse but any will do)
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Open up the lemon & fill the centre with some salt and place it into the jar, adding the Bay & peppercorns as you go along, continue until they are all done.
Top up with the lemon juice & any remaining salt.
Seal the jar.
Give the jar a shake everyday for around a week so that the salt dissolves.
Store in a cool place out of the light.
They will be ready in a couple of months & will keep for around 12 months.
Once the jar is opened I always keep it in the fridge.
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Some recipes just call for the pulp, others the rind but I always use the whole lemon and a few teaspoons of the juice when I make Tagines or Curries.
It has such a unique flavour & is so aromatic that I hate to waste a drop of this precious preserve.