Fresh lemons ‘rind’ off this dessert beautifully!
Ingredients
- 1 cup plain flour
- 1/2 cup milk
- 375ml coconut-flavoured evaporated milk
- 2 eggs, lightly beaten
- 25g butter, melted
- Icing sugar mixture, to decorate
Lemon curd
- 3 eggs
- 3 egg yolks
- 1 cup caster sugar
- 3 teaspoons finely grated lemon rind
- 3/4 cup lemon juice
Method
- Step 1Place flour in a bowl. Make a well in the centre. Add milk, evaporated milk and eggs. Whisk to combine. Heat a 20cm (base) non-stick frying pan over medium heat. Brush with a little butter. Spoon 1/4 cup batter into pan. Swirl to coat base of pan. Cook for 2 minutes or until just set. Turn. Cook for 2 minutes or until golden. Transfer to a plate. Repeat with remaining butter and batter to make 12 crêpes. Cool.
- Step 2Make lemon curd: Whisk eggs, egg yolks, sugar, lemon rind and lemon juice together in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens slightly and coats the back of a wooden spoon (do not boil). Remove from heat. Transfer to a bowl. Cover surface with plastic wrap. Cool for 10 minutes.
- Step 3Line base and side of a 6cm-deep, 20cm round springform pan with plastic wrap. Place 1 crêpe in base of prepared pan. Spread 1 heaped tablespoon lemon curd over crêpe. Repeat with remaining crêpes and lemon curd, finishing with 1 crêpe. Refrigerate, covered, for 4 hours. Transfer to a plate. Dust with icing sugar. Serve.
- Diabetes friendly
- High protein
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
864 kj
Energy
5g
Fat Total
2g
Saturated Fat
1g
Fibre
8g
Protein
127mg
Cholesterol
82.29mg
Sodium
23g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: William Meppem
- Publication: Super Food Ideas
0