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Categories:
cornstarch granulated sugar lemon zest lemon juice eggs butter sour cream crumble topping all-purpose rolled oats butter sugar shredded coconut almonds currants
Viewed: 100 - Published at: a year agoIngredients
- 1 tbsp cornstarch
- 1/2 cup granulated sugar
- 2 tsp lemon zest
- 1/2 cup lemon juice
- 3 None large eggs, lightly beaten
- 1 tbsp butter
- 1/3 cup sour cream
- None None Crumble Topping
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup butter
- 2 tbsp granulated sugar
- 1/4 cup shredded coconut
- 1/2 cup slivered almonds
- 1/4 cup dried currants
Method
- Preheat oven to 400°F. Grease 6 - 4 oz ramekins.
- In a medium heatproof bowl, whisk together cornstarch, sugar, lemon zest, lemon juice and 2 tbsp water. Place over a double boiler and stir in eggs and butter. Continue whisking until mixture thickened. Remove from heat and stir in sour cream. Distribute between ramekins.
- To make the crumble topping, sift flour into a medium bowl. Stir in oats then cut in butter. Add remaining ingredients and mix until combined. Sprinkle topping over custard and bake for 20 mins, or until topping is crisp.
