Strawberries with lemon sauce
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  1. Rinse the lemons. Zest and juice them and filter the lemon juice through a tea strainer or sieve. Crush the amaretti biscuits and chop the pistachios and set aside.
  2. Melt the butter in a small pan. Remove from the heat, add the whole eggs one at the time and whisk.
  3. Add the caster sugar or xylitol, lemon zest and juice to the pan and whisk well.
  4. Return the pan to the heat and continue whisking. Turn off the heat just before the sauce starts to yesboil.
  5. Transfer the sauce to a bowl and let it cool a little before chilling it in the fridge.
  6. Half an hour before serving, wash, hull and halve the strawberries. Fill the bottom of four glasses with strawberries then spoon the lemon sauce on top, add another layer of strawberries and some more lemon sauce. Sprinkle with the amaretti and pistachio crumble.
  7. Serve at room temperature.

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