This was lovely. I boiled mine for three minutes until it began to thicken on the sides of the pan but given that there is no flour it sets into a thick creme rather than a custard, even after leaving it overnight.
The recipe gets four stars for specifying number of lemons rather than spoons or mls of lemon juice, because the size of people's lemons can differ. This may be the reason why people were complaining the recipe is too tart or sweet. To overcome this simply taste the mixture as you add lemon juice and adjust accordingly.
I added vanilla to mine- you could add a vanilla bean at the beginning, I didn't as it was the first time trying the recipe.
Some people suggested using lemon zest- I do not like the "marmalade effect" so I put two strips of peel in at the beginning so I could extract the lemon oils and then easily fish the peel out when I added the juice.
I will try this again with different flavours such as lime or orange with a spoonful of cocoa (chocolate-orange creme). It would also lend itself well to floral notes, such as a hint of rosewater or for something really unique, pandan extract which I have used successfully with lemon yoghurt. Maybe orange blossom water or limoncello would be nice too.
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This was lovely. I boiled mine for three minutes until it began to thicken on the sides of the...