Lemon Cream Dessert with Almond Biscuits

Preparation

• 1
  <strong>For the lemon cream dessert:</strong>
• 2
  1. Take the zest from the lemon and put it to one side.
• 3
  2. Whip the cream until it has thickened. Mix it together in a bowl with the lemon curd then add the juice of half a lemon and mix again. Spoon carefully into the 2 glasses and sprinkle a little lemon zest on the top. Place in the fridge to chill.
• 4
  To make a lighter option with fewer calories, try using thick Greek yoghurt to replace the cream.
• 5
  <strong>For the almond biscuits:</strong>
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  1. Prepare 2 baking trays by greasing lightly or covering with baking parchment. Preheat the oven to 180 degrees or 160 degrees fan oven.
• 7
  2. Sift the flour into a large bowl then add the almonds and sugar and mix together.
• 8
  3. Cut the margarine or butter into small pieces and add them to the bowl. Rub them into the flour mixture.
• 9
  4. Add several drops of the almond extract and, with lightly floured hands, bring the mixture together, moulding it into a ball.
• 10
  5. On a floured surface, gently roll out the biscuit dough fairly thinly. This can be a bit tricky as the mixture will be quite crumbly. Use a small cutter to cut out the biscuits and lift them carefully onto the prepared baking trays. A palette knife is useful for this. Bake for about 14 to 16 minutes
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  keep an eye on them as they can overcook quite easily.
• 12
  6. Allow to cool for a couple of minutes then use a palette knife to lift them onto a cooling rack.
• 13
  If you don’t have almond essence, you can use vanilla essence instead.
• 14
  I like the biscuits just as they are, but you can top with a blanched almond, or even half a glace cherry, if you wish.