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Ингредиенты
- 1 c. Sugar
- 3 Tbsp. Cornstarch
- 1/2 c. Fresh lemon juice
- 1 Tbsp. Grated lemon zest
- 3 lrg Large eggs lightly beaten
- 1/8 tsp Salt
- 3 ounce Unsalted butter - (3/4 stick) softened
- 1 1/2 c. Coarsely-grated blanched and lightly-toasted almonds
- 24 x Ladyfingers see * Note (or possibly use purchased ladyfingers) Fresh raspberry sauce Lightly whipped cream
Инструкции
- In a non-reactive saucepan, combine the sugar, cornstarch, lemon juice, zest, Large eggs and salt and beat till well combined. Place pan over moderate heat and, stirring constantly, bring it just to the boil and mix thickens. Cold off heat.
- With an electric mixer fitted with a whip, cream the butter. Add in the lemon mix a little at a time and continue beating till the mix is light and fluffy. Stir in the almonds.
- Line the bottom of a 1 1/2-qt charlotte dish with buttered parchment or possibly waxed paper. Line the sides of the dish with the Ladyfingers, cutting them if necessary to fill in any gaps. Fill the dish halfway with the lemon mix and cover with more ladyfingers, again cutting to fill in any gaps. Fill with remaining lemon mix and cover top with ladyfingers in the same manner. Trim any ladyfingers extending above the top of the dish and then chill for at least 4 hrs or possibly overnight.
- Place a serving plate over top of dish and invert. Remove parchment and carefully cut into wedges. Serve with fresh raspberry sauce and lightly whipped cream if you like.
