Italian Lemon Delight

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                            FOOD FUNNY
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Thanks to Babs Wratten for this one:

A woman's 1st grader had spent the afternoon in class listening to a
local police officer and learning all about abiding by the law. When she
stopped by the market on the way home to pick up some frozen peas she
got in the express lane. Her little boy then commenced to pull on her
arm and adamantly insisting that they could not be in that line.
Finally, embarrassed and somewhat perturbed, she asked him quite loudly
why he thought that, and he replied most innocently, "Mom, theres a LOT of peas in that box!"

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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.

Italian 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 Thu Jan 21 18:33:37 2010