Lemon pots

    8 hours 26 min

    This recipe was shared with me by Sarah, the owner of a delightful bed and breakfast in Wiltshire. The lemon pots are refreshing and invigorating and I could have eaten at least three! Ideal as an elegant dessert following a huge variety of main meals.


    Hampshire, England, UK
    3 people made this

    Serves: 8 

    • 600ml double cream
    • 160g golden caster sugar
    • juice and zest of 3 lemons
    • 8 teaspoons flaked almonds

    Prep:20min  ›  Cook:6min  ›  Extra time:8hr setting  ›  Ready in:8hr26min 

    1. Heat the cream in a saucepan over a medium high heat then add the sugar and stir to dissolve. Bring to a simmer and stir continuously for about 3 to 4 minutes. Remove from the heat and vigorously whisk in the lemon zest and juice then allow to cool slightly.
    2. Divide the mixture evenly between 8 small ramekin dishes, or other small pots or cups. Place in the fridge to set, about 8 hours or overnight. To serve, sprinkle with a teaspoon of flaked almonds.

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