Ingredients
For the lemon balls
80g/3oz ready-made lemon Madeira cake, crumbed
50g/2oz ground almonds
1 tbsp ready-made lemon curd
200g/7oz white chocolate
For the almond wafers
75g/3oz unsalted butter
75g/3oz caster sugar
40g/1½oz plain flour
40g/1½oz chopped flaked almonds
1 lemon, zest only
For the lemon sauce
½ tsp lemon crystals, dissolved in 1tbsp boiling water (or 1 tbsp lemon juice)
ready-made lemon curd
To serve
crème fraîche
Method
1. For the lemon balls, mix the cake crumbs, ground almonds and lemon curd together until combined. Roll the mixture into walnut-sized balls.
2. Sit a heatproof bowl over a saucepan of barely simmering water (do not allow the base of the bowl to touch the water). Place the white chocolate into the bowl and stir until melted. Dip the cake balls in the melted white chocolate to coat, place each coated ball onto a baking tray and chill in the freezer for 5-10 minutes, until the chocolate has set.
3. When the chocolate balls have set, dip them in the remaining melted white chocolate for a second time, then chill in the fridge for 10-15 minutes.
4. For the almond wafers, cream the butter and sugar together until pale and fluffy. Stir in the flour, almonds and lemon zest until well combined. Using a teaspoon, dot the wafer mixture onto a baking tray and cook in the oven for 8-10 minutes, or until crisp and pale golden-brown.
5. For the lemon sauce, mix the dissolved lemon crystals or lemon juice with the lemon curd until well combined.
6. To serve, spoon the lemon sauce onto serving plates and arrange the truffles and almond wafers alongside. Garnish with crème fraîche.
