Creamy Lemon Crumble

Name: Creamy Lemon Crumble
Ingredients: 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

15 ingredients

3 steps

Ingredients

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

Directions

1

Preheat oven to 400°F. Grease 6 - 4 oz ramekins.
2

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.
3

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.