Our lovely Lucy’s taking a break this week, so we thought this was a chance to revisit and remind ourselves of one of her easiest, most delicious desserts. It goes down a treat without fail and it contains fruit, so it must be good for you!
Lucy says, “These Little Lemon Pots are a super easy three-ingredient recipe, they are smooth, tangy and so tasty that one never seems to be enough. If you make them in tiny glasses or tea cups, you can easily justify that second one. They are perfect served with my Vanilla Shortbread or crisp biscotti.”
Little Lemon Pots Recipe
Serves 4 to 6 dependent on your pots
You will need no exciting equipment, just a large saucepan and pretty cups or glasses to serve
- 500ml double cream
- 140g caster sugar
- 2 lemons, juice of both, zest of one
Some sort of biscuit or biscotti to serve
Take a large saucepan and weigh in the sugar. Pour on the double cream and slowly bring to the boil taking care not to burn the cream on the bottom of the pan. Once boiling, turn down to low and simmer for 3 minutes. Be careful here as the mixture can boil over. In a bowl, juice two lemons and remove the zest from one.
Once the simmering time is up, remove from the heat and whisk in the lemon juice and zest until well mixed. For ease of serving, decant this mixture into a jug and then pour into your individual cups or glasses.
You should have enough for 4 to 8 cups, dependent on their size. Chill in the fridge for around 3 hours or until set. Serve chilled from the fridge with a shortbread biscuit or biscotti. These will keep in the fridge for 2 to 3 days.
This recipe is adapted from one by Rachel Allen.