Directions
- 1Cut the lemons in half widthwise. Scoop out the flesh and juice, saving the juice.
- 2Set aside the lemon halves for cups and strain the lemon juice.
- 3In a saucepan, combine heavy cream, sugar, and lemon zest. Bring to a simmer, stirring frequently.
- 4Remove from heat and slowly whisk in the lemon juice until thickened.
- 5Pour the mixture into the prepared lemon cups or small jars.
- 6Let cool at room temperature for 30 minutes, then refrigerate for at least 2.5-3 hours.
- 7Garnish with sanding sugar and a raspberry before serving.
Ingredients
- 4 large lemons
- 2 cups heavy cream
- 0.5 cup granulated sugar
- 1 tbsp lemon zest
- 6 tbsp lemon juice
- 0 sanding sugar
- 0 raspberry
Equipment
spoonknifebowlsaucepanwhiskgratermeasuring cuptray or platesmall jars (optional)
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