Lemon Jelly (Limonlu Pelte)
We’re going through really hot and humid days here which made me remember a dessert mom used to make. When I came back home from a hot day on the beach, she would serve me a cold slice of this lemon jelly which was soooo refreshing after hours of burning with salt under the sun.
I called her to get the recipe. I had missed it a lot; it was already gone before I thought of taking a picture.
You can try this with lime, too. And if you cannot find petit beurres/tea biscuits, you can use lady fingers or a different kind of biscuits.
1 pack of tea biscuits, petit beurre (Le petit beurre is a thin, small, rectangle biscuit first made in France by the founder of LU company. They’re great with tea: you have to dip it very fast, though! You can find them in the international food sections of big stores or in international markets)
2 cups of water
2 cups of milk
4 tsp corn starch
2 cups of sugar
1 tsp vanilla
juice of 2 lemons
zest of 1 lemon
finely shredded coconut
-Put water, milk, and starch in a pot and mix well.
-Add sugar, vanilla, lemon juice and zest.
-Stir on medium until the mixture thickens.
-Wet the bottom of a square or a rectangle dish with the boiling hot jelly.
-Place a layer of biscuits on top in an order. Cover biscuits with lemon jelly and the place another layer of biscuits.
-Repeat this layering until you run out of biscuits and jelly.
-Refrigerate for couple of hours, overnight if possible. The colder the better!
-Cut the frozen jelly in squares, rectangles, or triangles.
-Sprinkle a generous amount of shredded coconut on top before you