It’s lemon harvest time and we’re trying to figure out different and interesting ways to use our lemons from our tree. It’s unusual for us to post two dessert dishes in a row, but I just could not resist. It’s starting to warm up here in AZ and Summer is slowly approaching, with that said, keep this easy tasty chilled desserts in the back of your to serves for those warmer months. Serves 5.
Ingredient line up:
- 2 large lemons
- juice of both, and zest of both
- 1 cup of water
- 1/8 to 1/4 cup of local honey, we steer on the side of less
- 3 eggs
- separate yolks from egg whites
- 30 grams of sweet potato flour or coconut flour
Beat egg whites until very stiff and set aside. Bring 1 cup of water, honey and lemon zest to a boil. Mix egg yolks, a dash of water, and flour together and stir into pot with water, honey and lemon zest and bring to a quick boil again, remove from heat and slowly stir in lemon juice and allow to cool. Once cooled fold in beaten egg whites, until everything is properly blended together and fill into your favorite serving dishes and chill in the refrigerator. Enjoy within the hour.
Top with some fresh raw unsweetened creme or your favorite berries.