Directions
- 1Cut each lemon in half, remove the flesh and squeeze out the juice into a jar.
- 2Zest from the bottom of the lemon directly into a saucepan, then add your cream and sugar.
- 3Bring the mixture to a gentle boil then reduce heat to a simmer, whisk constantly for a few minutes or until mixture has thickened slightly.
- 4Pour the mixture through a strainer, then add 3 tbs of the reserved lemon juice from the jar also through the strainer.
- 5Remove strainer and whisk to combine.
- 6Pour into the lemon skins (or any small dish).
- 7Refrigerate for at least 3 hours or overnight for a firmer texture.
Ingredients
- 3 medium lemons
- 1 cup heavy cream
- 50 g sugar
Equipment
knifegratersaucepanstrainersmall bowl
Related recipes
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m
Shepherd's Pie
British · Dessert1h
Family meals: Easy fish pie recipe
British · Dessert1h
Chocolate Sticky Toffee Pudding
British · Dessert
Chocolate Fudge Cake Trifle
British · Dessert