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.

Serves six.

Ingredients 

• 600 ml double cream
• 100g caster sugar
• 2 large lemons, zest and juice

Method 

1. 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.
2. Add the lemon juice and zest and whisk well.
3. Pour the lemon cream mixture into glasses or ramekins and refrigerate for at least three hours, or preferably overnight.

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