• 300 ml cream
  • ¼ cup caster sugar
  • juice of 1 lemon
  • grated zest of 1 lemon

1. Place the cream, caster sugar and lemon zest in a saucepan. Stir over a moderate heat and bring to the boil. Continue to boil for 3 minutes.

2. Remove from the heat and stir in the lemon juice. Strain the mixture through a sieve into a jug, to remove the lemon zest.

3. Pour the lemon cream into individual serving dishes. Cool and refrigerate for 3-4 hours, or overnight until set.

Serve garnished with a slice of lemon and a mint leaf.

Handy Tips

For variation place a few fresh raspberries in the base of the serving dishes before poring over the lemon cream. Garnish with raspberries and a mint leaf

Rate and Review

5 Ratings

Reviews (5)

Paula Osborne's Review | Rating

soooooo yummy and easy to make

Alexandra Dennis's Review | Rating

Delicious and easy!

Susan's Review | Rating

I have made this dessert twice now and both times my guests have been really impressed. This is such a creamy smooth dessert and so easy to make. I have served it both in small shot glasses and the last time in a larger glass and presented it on a square plate with ice cream on the side. Thank you food in a minute for a really show stopping dessert.

Anita's Review | Rating

This sounds Devine! Will definitely give this a go! Anything with lemons, and I'm sold!

Angela's Review | Rating

Soo easy, sets beautifully which surprised me. Lovely rich lemony taste.