Lemon Delight

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            FOOD FUNNY
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Thanks to Stacie Wheeler for sharing this one with us:

I was at the grocery store the other day when the manager nabbed
a shoplifter in the act. He was escorting the suspect to the office
when the shoplifter broke away and tried to run. After a scuffle, the
manager pinned the guy against the wall. He looked up to see a
number of surprised customers staring at him. "It's ok, folks,
everything's fine," he reassured them. "This guy just tried going
through the express line with more than nine items."

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            TODAY'S RECIPE
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The Italians have several desserts modeled on the English trifle.
Tiramisu is one, and there's another called zuppa inglese. Here
is yet another version from Naples where fresh lemons are in
abundance year-round.

Lemon Delight (Delizia al Limone)

4 cups (1 L) milk
The zest and juice of 2 lemons
4 egg yolks
1/2 cup (125 ml) sugar
1/2 cup (125 ml) all-purpose flour
Juice of 2 lemons
2 Tbs (30 ml) brandy, kirsch, or rum
2 Tbs (30 ml) water
1/2 lb (225 g) lady fingers

Heat the milk and lemon zest in a pot over moderate heat just
until it almost boils. Meanwhile, beat the egg yolks and sugar
until light and pale yellow. Add the flour and beat until thoroughly
mixed. Remove the lemon zest from the milk and discard. Add
the milk slowly to the egg mixture while beating constantly. Return
the mixture to the saucepan and cook over low heat, whisking
constantly, until the mixture thickens, about 10 minutes - do not
boil. Remove from the heat. Combine the lemon juice, brandy, and
water in a small bowl. Place half the lady fingers in the bottom of
a trifle dish or glass serving bowl and brush with half the brandy
mixture. Pour half the custard over them and repeat. Cover and
refrigerate for at least 4 hours before serving. Serves 6 to 8.
Received on Fri Feb 17 08:44:48 2006