FROM OUR INBOX…
subject: Fond memories
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FROM: Molly Price
I so enjoyed the childhood memories menu in the November issue [p58]. My grandma Shirley’s recipe for lemon cream reminds me of her – a recipe that’s been in the family for a long time. She used to make it for afternoon tea in the garden and, when she passed away, we printed the recipe on the front of her eulogy for everyone to remember her by. Here it is…
Shirley’s lemon cream
Take one pint of double cream and the zest of two lemons and slowly bring to the boil. When the mixture bubbles, take it off the heat and let it cool. Add the juice from the two lemons and 3-4 ounces of caster sugar. Pour it over roughly crumbled ginger nut or ratafia biscuits in the base of some lovely serving glasses, then leave to cool in the fridge for 24 hours.