Lemon Creams
Servings: 8
Ingredients
250ml double or single cream
100g caster sugar
2 tbsp freshly squeezed and strained lemon juice
To serve:
Lightly whipped cream
Zest of 1 lemon
Storebought or homemade butter biscuits, to serve
Directions
Place the cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Remove from the heat and stir in the lemon juice. Pour into 8 sherry glasses and refrigerate for 3-4 or until set (We usually prepare these the day before so that there’s one less thing to do).
Remove from the fridge and top with lightly whipped cream and lemon zest, and serve with fine butter biscuits.
Tips:
- Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized. Serve with a dollop of double cream.
- Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
250ml double or single cream
100g caster sugar
2 tbsp freshly squeezed and strained lemon juice
To serve:
Lightly whipped cream
Zest of 1 lemon
Storebought or homemade butter biscuits, to serve
Directions
Place the cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Remove from the heat and stir in the lemon juice. Pour into 8 sherry glasses and refrigerate for 3-4 or until set (We usually prepare these the day before so that there’s one less thing to do).
Remove from the fridge and top with lightly whipped cream and lemon zest, and serve with fine butter biscuits.
Tips:
- Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized. Serve with a dollop of double cream.
- Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
250ml double or single cream
100g caster sugar
2 tbsp freshly squeezed and strained lemon juice
To serve:
Lightly whipped cream
Zest of 1 lemon
Storebought or homemade butter biscuits, to serve
Directions
Place the cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Remove from the heat and stir in the lemon juice. Pour into 8 sherry glasses and refrigerate for 3-4 or until set (We usually prepare these the day before so that there’s one less thing to do).
Remove from the fridge and top with lightly whipped cream and lemon zest, and serve with fine butter biscuits.
Tips:
- Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized. Serve with a dollop of double cream.
- Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
250ml double or single cream
100g caster sugar
2 tbsp freshly squeezed and strained lemon juice
To serve:
Lightly whipped cream
Zest of 1 lemon
Storebought or homemade butter biscuits, to serve
Directions
Place the cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Remove from the heat and stir in the lemon juice. Pour into 8 sherry glasses and refrigerate for 3-4 or until set (We usually prepare these the day before so that there’s one less thing to do).
Remove from the fridge and top with lightly whipped cream and lemon zest, and serve with fine butter biscuits.
Tips:
- Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized. Serve with a dollop of double cream.
- Replace the lemon juice and zest with orange, grapefruit or lime.
