Lemon Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This delicately flavoured mixture makes a lovely party dessert. Use any 1 - litre ( - pint) jelly mould – a fluted ring shape is the most attractive – and serve with the orange sauce.


  • 1.5 dl/¼ pint water
  • 15 g/½ oz powdered gelatine
  • 225 g/8 oz castor sugar
  • juice and finely grated rind of 3 lemons
  • 3 dl/½ pint double cream


    Measure the water into a small saucepan. Sprinkle in the gelatine and set aside for 5 minutes to soften. Place over low heat and stir occasionally until the gelatine has dissolved but do not allow to boil. Draw off the heat.

    Put the sugar with the lemon juice and rind into a medium-sized mixing basin. Stir to blend, then add the cream and whisk until thick and light. Gradually whisk in the dissolved gelatine mixture. Pour in a thin steady stream directly into the centre of the lemon mixture and whisk continuously to incorporate the gelatine immediately. As soon as the mixture begins to thicken pour at once into a wetted 1 - litre ( - pint) mould. Chill until set firm.

    To make the orange sauce, put the sugar, cornflour, salt and water into a saucepan. Blend with a wooden spoon until the cornflour has dissolved. Add the finely grated orange rind and bring up to the boil, stirring all the time. When thickened and clear draw off the heat. Add the strained orange juice and a small nut of butter. Blend well and leave until cold before serving.

    To serve, unmould the pudding and pour some of the sauce over. Serve the remainder separately in a sauceboat.