Dessert  Recipes - Lemon Coolers Recipe

Ingredients

• 6-8 lemons (depending on size)

• 200 ml/7 fl oz/scant 1 cup water

• 300 g/11 oz/scant 1 1/4 cups granulated sugar

• 5 ml/1 tsp corn flour (cornstarch)

• 4 large egg yolks

• 375 ml/13 fl oz/1 1/2 cups Greek-style Yoghurt

• Mint sprigs, to decorate

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Method:

1. Cut the tops off the lemons and reserve. Scoop out the flesh into a saucepan, leaving the skins intact.

2. Add the water and sugar to the saucepan. Heat gently until the sugar dissolves, pressing the fruit firmly on the sides of the pan to extract the juice.

3. Bring to the boil and cook for 4 minutes. Strain. Put the corn flour and egg yolks in a bowl and whisk thoroughly until thick and pale.

4. Gradually whisk in the lemon syrup and continue whisking until the mixture is thick and foamy. Leave to cool, then fold in the yoghurt.

5. Turn into a freezer container and freeze for 2 hours. Whisk well, then spoon into the lemon shells, replace the tops and wrap individually in foil.

6. Freeze for at least 3 hours until firm. Transfer to the fridge 20 minutes before eating. Unwrap and place in wine goblets. Decorate each with a mint sprig.