Total Time
Prep 30 mins
Cook 0 mins

A perfect balmy spring dessert using those lovely ripe lemons and navel oranges. You can prepare this dish the night before.


  1. In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.
  2. Dissolve the cornflour in the milk and gradually add to the juices.
  3. Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat.
  4. Place in a blender, add yogurt and puree for 10 seconds.
  5. Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold.
  6. Serve with a few raspberries.
Most Helpful

This was a nice way to end the meal - especially for a summer's day...Half of the orange juice I used was bottled and it seemed to work ok although I don't think I'd do it all with it. No doubt this will make its way to the table again!!!!

Ginger Rose July 17, 2007

This was good - pureeing the mixture in the blender really makes a difference - the texture is nice and light when set. I used Tropicana orange juice in place of fresh-squeezed, but I think this recipe would work best only with fresh-squeezed and would not recommend substituting. I also doubled the amount of sugar (my preference).

Little Squirrel May 11, 2007