Creamy Lemon Crumble

• 1 tbsp cornstarch
• 1/2 cup granulated sugar
• 2 tsp lemon zest
• 1/2 cup lemon juice
• 3 None large eggs, lightly beaten
• 1 tbsp butter
• 1/3 cup sour cream
• None None Crumble Topping
• 1/2 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup butter
• 2 tbsp granulated sugar
• 1/4 cup shredded coconut
• 1/2 cup slivered almonds
• 1/4 cup dried currants

1. Preheat oven to 400u0b0F. Grease 6 - 4 oz ramekins.
2. In a medium heatproof bowl, whisk together cornstarch, sugar, lemon zest, lemon juice and 2 tbsp water. Place over a double boiler and stir in eggs and butter. Continue whisking until mixture thickened. Remove from heat and stir in sour cream. Distribute between ramekins.
3. To make the crumble topping, sift flour into a medium bowl. Stir in oats then cut in butter. Add remaining ingredients and mix until combined. Sprinkle topping over custard and bake for 20 mins, or until topping is crisp.

cornstarch, granulated sugar, lemon zest, lemon juice, eggs, butter, sour cream, crumble topping, allpurpose, rolled oats, butter, sugar, shredded coconut, almonds, currants

Taken from recipes-plus.com/api/v2.0/recipes/33187 (may not work)