George’s lemon lush recipe

A message for us all from George, our lovely cook who usually makes sure Headway House smells delicious. And he’s sent us one of his secret recipes too (see below) Send us your photos and reviews if you make it.

A message for us all from George, our lovely cook who usually makes sure Headway House smells delicious. And he’s sent us one of his secret recipes too (see below) Send us your photos and reviews if you make it 💙 #headwayfamily #strongertogetherLemon Lush:-Ingredients:-3 lemons-zest and juiceTin of condensed milk X 397mls.Double cream X 284mlsDigestive biscuits x 226gButter X 113gMethod:-1/ Make biscuit base by placing butter in a saucepan on a low heat.2/Place biscuits in a clear plastic bag and crush the biscuits with a rolling pin or a large spoon meanwhile check the butter when melted remove from the heat.3/Add crushed biscuits to melted butter and place the saucepan back on the heat and stir the mixture so all the crumb gets coated with butter do this for about 30 seconds then turn off the heat place crumb mix in tray and use the back of a spoon to press gently in the the tray once done leave the tray to one side.4/Pour the cream in a mixing bowl and whisk until semi thick add the condensed milk whip for 10 seconds then add juice and the zest of the lemon then whip until looks like extra thick double cream.5/Pour mix into crumb base and chill in the fridge for 2 hours before serving or best made the day before.Best served with raspberries optional……… Enjoy😋

Gepostet von Headway Gloucestershire am Dienstag, 30. Juni 2020

Lemon Lush:-

Ingredients:-
3 lemons-zest and juice
Tin of condensed milk X 397mls.
Double cream X 284mls
Digestive biscuits x 226g
Butter X 113g

Method:-
1/ Make biscuit base by placing butter in a saucepan on a low heat.

2/Place biscuits in a clear plastic bag and crush the biscuits with a rolling pin or a large spoon meanwhile check the butter, and when melted remove from the heat.

3/Add crushed biscuits to melted butter and place the saucepan back on the heat and stir the mixture so all the crumb gets coated with butter do this for about 30 seconds then turn off the heat. Place crumb mix in tray and use the back of a spoon to press gently in the the tray once done leave the tray to one side.

4/Pour the cream in a mixing bowl and whisk until semi thick add the condensed milk, whip for 10 seconds then add juice and the zest of the lemon, then whip again until looks like extra thick double cream.

5/Pour mix into crumb base and chill in the fridge for 2 hours before serving or best made the day before.

Best served with raspberries optional……… Enjoy😋

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