About this recipe: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.
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.
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.