Lemon Crumble

by Betty Bee

ImageAt the risk of sounding repetitive I found myself in The Guardian Cook Section again last week.  I feel humble.  Meanwhile I have been dreaming up something ‘zesty’ to bring a taste of Summer to the long and wintry nights. I came up with this creamy, lemon crumble.

Lemon tart or Tart au Citron is a classic and this is simply a pudding. It is a creamy citrus base topped with a buttery crumble. Warming, comforting  yet sharp enough to liven up any long Winter’s night. Perhaps a version with oranges and a hint of ginger might be nice too?  Just replace the lemon juice and zest with orange and add half a teaspoon of ground ginger to the crumble mixture.  Serve it  warm , on its own, with cream or ice-cream. Chocolate or vanilla…you decide.

Serves 4

The zest and juice of 4 lemons
4 eggs
125 g caster sugar
60 g butter
300 ml natural yogurt
3 teaspoons cornflour

For the Crumble
150 g flour
100 g unsalted butter
50 g sugar

Preheat the oven to 150 degrees centigrade or Gas Mark 5.

Place the zest and juice from the lemons in a large bowl with the eggs and sugar. Mix well and then add the butter. Place the bowl over a pan of simmering water and stir continuously until the mixture has thickened. Remove the bowl from the pan and add the yogurt and cornflour and beat well until well combined. Pour into an oven proof dish.

Place the flour in a bowl and rub in the butter with your fingertips. Stir in the sugar and then use the crumble mixture to cover the lemon cream.

Bake in the oven for 30-35 minutes or the crumble mixture is golden.