Frozen Lemon Cupcake

For the lemon cream

         200g Castor sugar

         Finely grated zest and juice of 1 lemon

         475ml whipping cream

For the biscuit base

         125g unsalted butter, softened

         75g digestive biscuits or graham crackers, crushed

           2 tbsp castor sugar

          Jellied or crystallized lemon slices, to decorate

METHOD

         Grease a 12-cup tin or regular silicone cupcake mould. For the lemon cream, combine the sugar and lemon zest and juice in a large bowl. Gradually whisk in the cream. Set aside.

         For the biscuit base, melt the butter in a small saucepan over a low heat. Remove the pan from the heat and stir in the biscuit crumbs, crushed cornflakes and sugar.

         Press some of the biscuit base mixture the base of each of the prepared cupcake cups, dividing it evenly. Pour some of the lemon cream mixture over each biscuit base, dividing it evenly. Cover with freezer wrap and freeze for at least 3 hours. Unmould the cupcakes, top each one with a jellied or crystallized lemon slice and serve.

 

ENJOY