If you love lemon desserts, this is for you. It's creamy, not too sweet, perfectly balanced and fruity with a hint of passion fruit. This is the perfect dessert if you're hosting. You can serve in the lemons (you'll have some left over) or you can serve in little glasses or ramekins. However you present them, you and your guests with love them.
To make the ganache, cut the lemons down the middle lengthwise and carefully scoop out the flesh. Peel off any pith and place the segments in a blender until completely smooth.
Pour the lemon juice, milk and other ingredients for the curd (except for the cornstarch) into a small saucepan and place over a medium low heat.
Add a few teaspoons of liquid to the cornstarch in a separate bowl and pour into the pan with the rest of the mixture. Simmer for 5-10 minutes, stirring frequently to avoid any clumps forming.
Once the curd has thickened slightly, strain through a sieve to remove the passion fruit seeds. Set the curd to one side and allow to cool.
Whilst the curd cools, whip the cream and icing sugar to soft peaks.
Add half the curd mixture (more if you want a more tart dessert) to the cream and stir through until fully combined. Place dollops into each lemon half and garnish with whichever toppings you fancy - a sprinkling of pistachios, coconut or a spoonful of passion fruit. Enjoy!
