Lemon Charlotte

Recipe Ingredients

1 cup	198g / 7oz	Sugar
3 tablespoons	45ml	Cornstarch
1/2 cup	118ml	Fresh lemon juice
1 tablespoon	15ml	Grated lemon zest
3 tablespoons	45ml	Eggs - lightly beaten (large)
1/8 teaspoon	0.6ml	Salt
3 oz	85g	Unsalted butter - (3/4 stick) - softened
1 1/2 cups	355ml	Coarsely-grated blanched and
		Lightly-toasted almonds
24		Ladyfingers - see * Note
		(or use purchased ladyfingers)
		Garnish
		Fresh raspberry sauce
		Lightly whipped cream

Recipe Instructions

* Note: See the "Ladyfingers" recipe which is included in this collection.

In a non-reactive saucepan, combine the sugar, cornstarch, lemon juice, zest, eggs and salt and beat until well combined. Place pan over moderate heat and, stirring constantly, bring it just to the boil and mixture thickens. Cool off heat.

With an electric mixer fitted with a whip, cream the butter. Add the lemon mixture a little at a time and continue beating until the mixture is light and fluffy. Stir in the almonds.

Line the bottom of a 1 1/2-quart charlotte dish with buttered parchment or waxed paper. Line the sides of the dish with the Ladyfingers, cutting them if necessary to fill in any gaps. Fill the dish halfway with the lemon mixture and cover with more ladyfingers, again cutting to fill in any gaps. Fill with remaining lemon mixture and cover top with ladyfingers in the same manner. Trim any ladyfingers extending above the top of the dish and then refrigerate for at least 4 hours or overnight.

Place a serving plate over top of dish and invert. Remove parchment and carefully cut into wedges. Serve with fresh raspberry sauce and lightly whipped cream if desired.

This recipe yields ?? servings.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9769 broadcast 02-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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