Summer has decided to eventually grace us with it’s presence and with it the possibility of outdoor cooking and maybe even some dining al fresco. When I have people coming over I love to have the starters and desserts fully prepared so I don’t miss out on any of the fun. This is a great prepare ahead dessert and has the perfect mix of sweet & tartness to keep everyone pleased. Provided they like lemons of course.
You will need;
600ml double cream
150g caster sugar
2 lemons, rind & juice
Bring the cream and sugar to the boil over a very low heat. Allow to boil for three minutes, then set aside to cool.
Once cooled whisk in the juice and zest of the lemons, pour into serving pots & chill for at least three hours.
I served these little pots with delicious lemon curd shortbreads. This recipe is originally from James Martin and you will find it here;