- 500ml double cream
- 150g caster sugar
- juice of 2 lemons (and zest if you have it)
- Put the cream and sugar in a saucepan and heat gently. The cream will turn a yellow colour, keep stirring so that all the sugar breaks down.
- Once all the sugar has dissolved and the mixture is hot but not boiling, remove from the heat and whisk in your lemon juice and finely grated zest.
- Pour into ramekins/pretty teacups and put in the fridge for at least 30 minutes to cool and set.