I prefer a lemon dessert over a chocolate one any day because I don’t like anything that’s too sickly sweet. This is an adaption of a James Martin recipe, but I’ve reduced the sugar a bit (I like it quite sharp and I found it still set quite well). It’s dead easy to make – it just needs a nice long time to chill, I think it’s best when it’s chilled overnight.
The beauty of this dessert is its simplicity – just three ingredients and three steps in the recipe. You can then dress this up with other things – James Martin uses home made shortbread (which looks wonderful with its oozing of lemon curd) but half a strawberry, a blueberry or two or a raspberry on each dessert would be perfect. I’ve simply grated a bit of lemon zest over each pot.
- 600 ml double cream
- 100g caster sugar
- 2 large lemons, zest and juice
- Put the double cream and sugar in a large pan over a low heat and bring to the boil slowly. Boil for three minutes then remove from the heat and allow to cool.
- Add the lemon juice and zest and whisk well.
- Pour the lemon cream mixture into glasses or ramekins and refrigerate for at least three hours, or preferably overnight.
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