Technicaly this light, fruity dessert is not a ‘cream’, because it has no milk, eggs or cream. It feels creamy, though, because it is thickened with cornstarch. The recipe is based on the Turkish peltesi, the ‘creams’ that use orange, or any other fruit juice, as well as rosewater. This lemon ‘cream’ can be used as a filling for a pre-baked tart shell, or served chilled on its own, garnished with Quick Lemon Marmalade or Rolled Lemon Peel in Syrup and sprigs of fresh mint. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
Serves 6 (more…)