Recipes

1. In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.

2. Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.

3. Refrigerate uncovered for 3 hours until set. Once mixture has chilled for 3 hours each portion can be covered with plastic wrap in refrigerator for up to 2 days.

Lemon Magic Cake

4 eggs at room temperature, separate yolks from whites

1 teaspoon vanilla extract

3/4 cup sugar

1/2 cup melted butter unsalted

3/4 cup all-purpose flour

1 3/4 cup lukewarm milk

1/4 cup freshly-squeezed lemon juice

2 tablespoons lemon zest

Powdered sugar for dusting cake

• 1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.

  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

  3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

  4. Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.

  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

  6. Sprinkle some powdered sugar after cake has cooled.