C O O K I N G
C O R N E R
Directions:
1. In a medium bowl, mix together the
lemon juice, zest, and milks until smooth
and thick.
2. Evenly layer the bottom of your
dish/tray with your cookies. Cover with
about 1 cup of the lemon-milk mixture,
then repeat layering with cookies and
the mixture, ending with the lemon-milk
mixture. You should have 3 layers of
each.
3. Cover with plastic wrap and freeze for
at least 4 to 6 hours. Garnish with more
lemon zest and some lemons wedges
before slicing and serving.
A tangy treat that really hits the spot
during the humid Hong Kong summers!
A pan is a rather versatile tool which has
a plethora of culinary applications, from
frying doughnuts to cooking puff pastry.
Among other things, I used my pan to
make a lemon custard layer cake with
fresh strawberries, here’s how:
Using your pan creatively
You may not have access to an oven,
but you do have hot plates and pans.
fryii
IT Magazine / June Issue
13