It’s a tradition I’ve continued and apart from a very small window in late summer, I always have access to lemons. Which is a good thing, because I love cooking with them!

This time of year, my lemon tree is full of bright yellow fruit and no matter how often I pick and give away, there’s always plenty more.  And the new blossoms are already peaking out! I turned to the wonderful writer Riana Scheepers for her take on a lemon dessert.  It’s dead simple and I have already been asked for the recipe twice!

RIANA SCHEEPERS – VALLEI VAN MELK EN HEUNING:  FROZEN LEMON DESSERT

200 g (1 packet) of Lemon Cream biscuits, crushed

45 ml (3 tablespoons) of melted butter

1 x 385 g tin of condensed milk

200 ml freshly squeezed lemon juice

Zest of 2 lemons

500 ml (2 cups) cream

Mix the biscuit crumbs with the melted butter and press tightly onto a loose-bottomed cake tin. Mix the condensed milk with the lemon juice and zest.  Whip the cream until stiff and fold into the mixture. Pour into the cake tin, on top of the breadcrumbs, and freeze. Remove from the freezer at least one hour before you want to serve it.

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ooOoo