Little lemon creams

Method

Place the cream and sugar in a saucepan and bring to the boil. Simmer for 3 minutes, remove from the heat and whisk in the juice. Spoon into small cups , glasses or bowls and chill for 3 hours before serving.

If you want to make these lemony deserts more zesty, simply grate in the rind of 1 lemon and mix with the lemon juice before adding to the boiled cream and sugar. For orange creams, replace the juice of 2 lemons with the grated rind and the juice of 1 orange. Serve this desert with some Jane's biscuits on the side if you like.

Comments                        add a comment

These are absolutely delicious, are easy to make and always get great comments. Served with a little lemon tuille, they are definitely a dinner party favourite.

Ingredients

500ml double cream
140g caster sugar
2 Lemons, juice

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Real Italian food for real food lovers